Saazaic Pils - Beer Recipe - Brewer's Friend

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Saazaic Pils

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Berkland
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday September 16th 2015
1.062
1.015
6.2%
39.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 92.3%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 3.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 25.3 7.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 7.15 15.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.28 15.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.35 15.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 30.8%
1 oz Chinook1 oz Chinook Hops Leaf/Whole 13 Dry Hop 10 days 15.4%
6.50 oz / $ 0.00
 
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) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Fly Sparge -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Ferment at 50 degrees for 3 weeks. Diaceytl rest at 62 for 3 days. Drop temp by 5 degrees/day until it hits 35. Lager at 35 for 3-4 weeks. Dry Hop last 7-10 days.

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  • Last Updated: 2015-09-16 05:18 UTC