Asgeir's pils 1.0 - Stinger - Beer Recipe - Brewer's Friend

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Asgeir's pils 1.0 - Stinger

47 calories 5 g 100 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 24.5 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Asgeir Ruud
Calories: 47 calories (Per 100ml)
Carbs: 5 g (Per 100ml)
Created: Saturday September 9th 2017
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OG: 1.057 FG: 1.016 ABV: 5.4% IBU: 32

1.051
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5.1%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4,700 g United Kingdom - Pilsen4700 g Pilsen 36 1.8 94%
150 g American - Caramel / Crystal 10L150 g Caramel / Crystal 10L 35 10 3%
150 g Munich150 g Munich 37 6 3%
5,000 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Perle18 g Perle Hops Pellet 4.5 Boil 60 min 8.75 18.8%
18 g Spalt Select18 g Spalt Select Hops Pellet 4.6 Boil 60 min 8.94 18.8%
30 g Spalt Select30 g Spalt Select Hops Pellet 4.6 Boil 15 min 7.4 31.3%
30 g Spalt Select30 g Spalt Select Hops Pellet 4.6 Boil 5 min 2.97 31.3%
96 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.06 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 464 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.41 g/l
 
Target Water Profile
NRV/NRA Rælingen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Grist DI water pH: 5.73
5 ml (1 ts) melkesyre 80% i mesk ==> Mash pH *: 5.5.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 21.3 L) 24.5
Estimated amount in fermentor 24.5
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Optimal gjæringstemp i følge produsent: 12-15 grader. Starter på 12 og øker til 14 etter 2 døgn.

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  • Last Updated: 2021-06-20 12:44 UTC