Panta Pilsner - Beer Recipe - Brewer's Friend

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Panta Pilsner

152 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Marko
Calories: 152 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday January 30th 2015
1.049
1.015
4.5%
32.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg German - Pilsner4.2 kg Pilsner 38 1.6 80.8%
1 kg German - Carapils1 kg Carapils 35 1.3 19.2%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Magnum24 g Magnum Hops Pellet 9.5 Boil 60 min 30.06 60%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 4.5 Boil 5 min 1.89 40%
40 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pantalejska voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Dodat bosiljak
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 14.5 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.5
Going into fermentor 21.5
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

1.Ukomljavanje-prokuvaj i ostavi da se ohladi na 66.Dodaj slad, sat vremena odrzavaj na 66 i mesaj.
2.Cedjenje-Procedi i isperi sa ost.vode
3.Kuvanje-Kad po;ne da kljuca dodaj 25g magnum hmelja.Posle 55m dodaj stir.gold. 15g
Ukupno se kuva 60m.
4.Hladjenje-1 dl sladovine odvoj,ohladi na 25C i dodaj kvasac.Sladovinu ohladi na 20C.
5.Kada se sladovina ohladi,procedi u fermentator.Dodaj kvasac.Treba da miruje 7 dana na sobnoj temp.
6.Nakon 7 dana,prelij,dodaj 160g dekstroze i flasiraj.Flase drzati na sobnoj temp 10dana a potom 7 dana na hladnom.

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  • Last Updated: 2015-02-28 19:01 UTC