WUBWUBDABADUB Pils - Beer Recipe - Brewer's Friend

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WUBWUBDABADUB Pils

194 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: TAG 3 Bryggerlaug
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday August 13th 2017
1.063
1.016
6.1%
50.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.22 kg German - Bohemian Pilsner5.22 kg Bohemian Pilsner 38 1.9 94.9%
0.28 kg German - Carapils0.28 kg Carapils 35 1.3 5.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 7.7 Boil 60 min 36.84 25.9%
50 g Saaz50 g Saaz Hops Pellet 2.9 Boil 15 min 9.84 37%
50 g Saaz50 g Saaz Hops Pellet 2.9 Boil 5 min 3.95 37%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Gjærnering Fining Boil 15 min.
10 each Klarningsmiddel Other Boil 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 g sukker/liter      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 60 min
Temperature -- 78 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15.6 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 20
Going into fermentor 20
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 10 grader før pitching av gjær
Start fermentering på 10 grader i 10 dager/ eller til 2/3 av FG er nådd. Øk så temperaturen én grad om dagen opp til 16-18 grader. Hold den på denne temperaturen ii to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæren å felle ut et stoff som heter diacetyl som produseres under gjeringen. Etter to-tre dager, senk temperaturen gradvis ned til 10-12 grader før tapping.

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  • Last Updated: 2017-08-13 08:00 UTC