prima

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)

Created: Wednesday May 3rd 2017

Original Gravity:

1.038

Final Gravity:

1.009

ABV (standard):

3.9%

IBU (tinseth):

47.9

SRM (morey):

2.6

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
9 lb	German - Pilsner9 lb Pilsner		38	1.6	100%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertauer Tradition1 oz Hallertauer Tradition Hops	Pellet	6	Boil	60 min	20.16	20%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	11.62	20%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	20 min	7.63	20%
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	10 min	8.53	40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertauer Tradition (Pellet)	20.16	20%
1 oz	Tettnanger (Pellet)	11.62	20%
1 oz	Hallertau Mittelfruh (Pellet)	7.63	20%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	8.53	40%
5 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.20 g	Epsom Salt	Water Agt	Mash	1 hr.
3.30 g	Gypsum	Water Agt	Mash	1 hr.
3.40 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 297 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	5	45	105	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	protein rest	Temperature	--	122 °F	20 min
		Decoction	--	145 °F	40 min
		Decoction	--	155 °F	20 min
	mash out	Temperature	--	165 °F	10 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	3.38	13.5
Mash volume with grains	4.1	16.4
Grain absorption losses	-1.13	-4.5
Remaining sparge water volume (equipment estimates 5.19 g \| 20.8 qt)	5.8	23.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.19 g \| 28.8 qt)	7.8	31.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.19	-0.8
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	6.3	25.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6.3 g \| 25.2 qt)	5.5	22
Total:	9.18	36.7
Equipment Profile Used:	System Default

Notes

https://www.homebrewersassociation.org/homebrew-recipe/victory-prima-pils-clone/

"Use a double decoction mash schedule with a protein rest at 122° F (50° C) for 20 minutes, main mash rests at 145° F (63° C) for 40 minutes and 155° F (68° C) for 20 minutes, and a mash-out at 165° F (74° C) for 10 minutes."

skipping protein rest

mash in at 145 and hold for 40 mins.
Immediately remove 1/3 of grains from the bag, raise temp to 155 for 10 mins, then boil it for 15-30 mins and add it back to the mash at end of 40 mins which should raise the temp to 155.
Immediately remove 1/3 grain, raise temp to 155 for 10 mins, then boil for 15-30 mins and return it to the mash which should raise temp to 165.
Hold at 165 for 10 mins

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Last Updated: 2019-08-18 19:19 UTC

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