BoPilsian Rhapsody - Beer Recipe - Brewer's Friend

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BoPilsian Rhapsody

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Premium Pale Lager
Boil Time: 75 min
Batch Size: 3.45 gallons (ending kettle volume)
Pre Boil Size: 4.15 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Fats Schindee
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday June 1st 2017
1.056
1.013
5.7%
44.1
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.63 lb German - Bohemian Pilsner5.625 lb Bohemian Pilsner 38 1.9 90%
5 oz German - Munich Light5 oz Munich Light 37 6 5%
3 oz German - CaraFoam3 oz CaraFoam 37 1.8 3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2%
100 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 11.2 Boil 60 min 35 21.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 20 min 4.82 19.6%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 2.8 Boil 10 min 4.33 29.4%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 2.8 Boil 0 min 29.4%
2.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.25 tsp Gelatin Fining Secondary 2 days
1.90 g Calcium Chloride Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
0.70 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 70 0 0
Want soft water. Use DI/RO and add enough CaCl and Gypsum to get Ca up to ~40 ppm, balance toward Cl.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt BIAB Infusion -- 150 °F 60 min
6 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.18 20.7  
Mash volume with grains 5.68 22.7  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.42 g | 21.7 qt) 4.15 16.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 2.18 g | 8.7 qt) 3.45 13.8  
Estimated amount in fermentor 3.45 13.8  
Total: 5.18 20.7
Equipment Profile Used: System Default
 
Notes

I see a little silhouette-o of a beer,
Gotta chug, gotta pound, gotta drink it all down-o!

I'm shooting for 3 gal into the (3 gal) keg. So 3.4 gal post-boil, and will lose maybe .2 gal absorption into the hops in my hop spider, and then about .2 gal to trub.

Originally planned to use Wyeast 2001 Urquell yeast, but the old pack I had didn't grow up in a starter, so switched to 2278 (my LHBS was out of 2001 that day). Either should be fine, or another lager yeast that favors maltiness (trying WLP810 at 55° for current batch).

Can use fast (Narziss or Tasty) lager profile: Raise temp after initial growth phase (2-3 days), then raise temp 2°/day for 6 days to 67 and hold for 5 days (Diacetyl rest). Or use more standard lager profile: keep at initial temp for about a week, then slowly raise for D-rest. Then cold crash, fine with gelatin, rack to keg and lager for 4-6 weeks.

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  • Last Updated: 2018-12-23 21:47 UTC