Urpilsener - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Urpilsener

152 calories 16.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday February 6th 2015
1.046
1.012
4.5%
40.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.1 Boil 90 min 13.79 25%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 3.1 Boil 60 min 19.33 37.5%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 3.1 Whirlpool 0 min 6.97 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 325 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 11 psi @ 3c       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 50 50 63
4.8 mL Lactic acid added to mash to achieve pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 qt Mash in cold Infusion -- 60 °F --
7.5 qt Protein Rest Infusion -- 135 °F 10 min
10 qt Maltose Rest Decoction -- 149 °F 40 min
Dextrin Rest Decoction -- 158 °F 20 min
Mashout Decoction -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.06 20.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Mash: Dough in cold, infuse from 180° HLT to reach protein rest. After 10 min, stir and pull about 2 gals for decoction. Infuse from HLT to reach 149°. While main mash rests, heat decoction to 158°, hold until iodine negative, then boil gently. Add a portion back to main mash to reach dextrin rest, draw off some liquid from MLT drain to refill decoction volume to 2 gal. Reheat decoction to boil and hold until dextrin rest is complete. Add decoction to reach mashout. Any remaining decoction can be added during batch sparge.

Pitch yeast at 8c. Ferment at 10c until high krausen is reached, then increase 1c/day up to 15c. Hold until FG is reached. Add gelatin, crash at 0c until clear, transfer to keg and carbonate to 2.5 vols.

Last Updated and Sharing
 
790
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-02-28 16:07 UTC