BOHEMIAN PILSNER - Beer Recipe - Brewer's Friend

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BOHEMIAN PILSNER

179 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ALAN ROQUE
Calories: 179 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Wednesday May 11th 2016
1.059
1.009
6.5%
16.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg German - Pilsner4.8 kg Pilsner 38 1.6 92.1%
0.31 kg German - CaraHell0.305 kg CaraHell 34 11 5.9%
0.11 kg German - CaraMunich II0.105 kg CaraMunich II 34 46 2%
5.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 90 min 11.19 50%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 15 min 5.19 50%
50 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:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L 66ºC - 90 MINUTOS Infusion -- 66 °C 75 min
17 L 76º - 10 MINUTOS Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 20.3 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

15 LITROS MOSTURA
20 LITROS LAVAGEM - 76ºC

1 tablete de whirlfloc (15 mins)


  • OBS: FAZER BOA RECIRCULAÇÃO E UMA BOA LAVAGEM PARA LIMPAR BEM A CERVEJA.

  • FERMENTAÇÃO - 02 SAQUINHO S-23
    12ºC POR VOLTA DE 8 dias e mais 16ºC por 3 dias - PARA REDUZIR
    DIACETIL -


  • MATURAÇÃO: 0ºC - 15 DIAS

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  • Last Updated: 2017-05-23 11:24 UTC