SUB Decopils - Beer Recipe - Brewer's Friend

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SUB Decopils

153 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Arve Solli
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday June 17th 2015
1.050
1.011
5.1%
22.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg German - Pilsner2.8 kg Pilsner 38 2.77 93.3%
0.10 kg German - Carapils0.1 kg Carapils 35 1.97 3.3%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 7.58 3.3%
3 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.6 Boil 60 min 18.32 55.6%
10 g Saaz10 g Saaz Hops Pellet 3.6 Boil 15 min 3.64 22.2%
10 g Saaz10 g Saaz Hops Pellet 3.6 Boil 0 min 22.2%
45 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrition Other Boil 15 min.
0.50 tsp Super Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
9 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Natrual       Amount: sugar       CO2 Level: 5.1 g/l
 
Target Water Profile
Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 0 3 7 5 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 65 °C 60 min
4.1 L i bøtte Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 22.9
Mash volume with grains 24.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 19
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 10.2 L) 14
Estimated amount in fermentor 14
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Sjekk vannmengder og juster.

Gjæring:
21 dager på 8-10g. Etter 10 dager, hev temp til 16-18g i 2 dager. Og så tilbake til 8-10g igjen etter det.

rehydration instructions for SafLager W-34/70
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition

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  • Last Updated: 2015-06-25 12:07 UTC