Tysk pils fra Bakke Brygg - Beer Recipe - Brewer's Friend

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Tysk pils fra Bakke Brygg

139 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Bakke
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Thursday October 20th 2016
1.046
1.007
5.1%
39.7
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.85 kg Weyermann Premium Pilsner5.85 kg Weyermann Premium Pilsner 38 1.4 97.5%
0.15 kg Weyermann Carapils0.15 kg Weyermann Carapils 35 2.25 2.5%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 8.8 Boil 60 min 27.86 27.2%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 8.42 36.4%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 4 Boil 5 min 3.38 36.4%
103 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.1 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Gjæring ved 10 grader i 10 dager. Hev deretter temperaturen gradvis til 16-18 grader, ca 1 grad om dagen. La stå på 16-18 i 2-3 døgn. Senk temperaturen ned til 10 grader igjen eller kaldere før tapping.

Tapp ølet, la stå i romtemp i to uker for karbonering, deretter 1-4 grader i ca. en måned.

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  • Last Updated: 2019-02-15 15:06 UTC