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Pils

147 calories 14.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Giancarlo Bianco
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday September 21st 2015
1.048
1.011
4.9%
37.5
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dry Malt Extract - Pilsen5 kg Dry Malt Extract - Pilsen 42 2 64.1%
2.50 kg German - Bohemian Pilsner2.5 kg Bohemian Pilsner 38 1.9 32.1%
0.30 kg Dry Malt Extract - Wheat0.3 kg Dry Malt Extract - Wheat 42 3 3.8%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Amarillo60 g Amarillo Hops Plug 8.6 Boil 60 min 24.18 18.8%
60 g Saaz60 g Saaz Hops Plug 3.5 Boil 30 min 7.56 18.8%
50 g Saaz50 g Saaz Hops Plug 3.5 Boil 15 min 4.07 15.6%
50 g Saaz50 g Saaz Hops Plug 3.5 Boil 5 min 1.64 15.6%
100 g Saaz100 g Saaz Hops Plug 3.5 Dry Hop 30 days 31.3%
320 g / $ 0.00
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 893 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Reset delle proteine Infusion -- 52 °C 20 min
35 L Ammostamento Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.8 L. Suggest reducing initial water volume to 45.4 L and adding 5.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.71 L. Suggest reducing initial water volume to 43.75 L and adding 5.31 L sparge/top-off. 49.1
Heat water added to kettle (equipment estimates 49.9 L) 49.1
Mash volume with grains (equipment estimates 49.9 L) 50.7
Grain absorption losses (steeping) -2.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.4
Pre boil volume (equipment estimates 50.8 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume 44
Top off amount 6
Going into fermentor 50
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 55.1  
Equipment Profile Used: System Default
 
Notes

Scaldare l'acqua a 58 gradi
versare il malto e controllare la temperatura correggere a 52 gradi
lasciare per 15 minuti
aumentare la temperatura fino a 65 / 66 gradi
lasciare per 60 minuti o fino alla fine della saccarificazione
alzare la temperatura a 78 gradi per il mash out per 15 minuti
travasare per la bollitura e risciaccuare le trebbie
bollire per la luppolatura

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  • Last Updated: 2020-03-13 20:31 UTC