Pilsner 20L (Speidel Braumeister) - Beer Recipe - Brewer's Friend

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Pilsner 20L (Speidel Braumeister)

164 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 80 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Hanserudgården
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday November 1st 2015
1.054
1.009
5.9%
12.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg German - Pilsner4 kg Pilsner 38 2.77 88.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 3.84 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnang hops (4.2 % alpha)20 g Tettnang hops (4.2 % alpha) Hops Pellet 4.2 Boil 70 min 10.91 66.7%
10 g Tettnang hops (4.2 % alpha)10 g Tettnang hops (4.2 % alpha) Hops Pellet 4.2 Boil 10 min 1.92 33.3%
30 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
>Start mashing Temperature -- 30 °C --
Temperature -- 52 °C --
Temperature -- 63 °C 40 min
Temperature -- 73 °C 25 min
Temperature -- 78 °C 10 min
>Boiling Temperature -- 102 °C 80 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 20.3
Mash volume with grains 23.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 13.9 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

23 l of brewing water to start with plus sparging water.

Original gravity:
12 °P with 21 litres

Maturing:
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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  • Last Updated: 2015-11-06 18:59 UTC