Pils #1 - Beer Recipe - Brewer's Friend

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Pils #1

140 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.5 liters
Post Boil Size: 26.7 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday July 12th 2018
11.4 °P
2.4 °P
4.8%
40.7
3.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,700 g German - Pilsner4700 g Pilsner 38 1.6 97.9%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.1%
4,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 45 min 13.98 23.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 30 min 5.02 10%
30 g Tettnanger30 g Tettnanger Hops Pellet 3.7 Boil 30 min 10.61 20%
10 g Tettnanger10 g Tettnanger Hops Pellet 3.7 Boil 15 min 2.28 6.7%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 4.32 13.3%
10 g Tettnanger10 g Tettnanger Hops Leaf/Whole 3.5 Boil 10 min 1.43 6.7%
10 g Saaz10 g Saaz Hops Pellet 4 Boil 10 min 1.8 6.7%
10 g Saaz10 g Saaz Hops Pellet 4 Boil 5 min 0.99 6.7%
10 g Saaz10 g Saaz Hops Pellet 4 Boil 1 min 0.21 6.7%
150 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 461 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Willich, 10-2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
100 g Sauermalz senkt RA auf ca. 0 ^dH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 62 °C 20 min
Temperature -- 69 °C 40 min
Temperature -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 23.6 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 33.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 23 L) 26.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.7 L) 23
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

2 Päckchen Trockenhefe W-34/70, immer rehydrieren, egal was auf der Packung angegeben ist.

Make starter! min. 3 l
A lot of aeration - Der Hausbrauer zieht deshalb die Hefe mit einer Teilmenge der Würze auf und belüftet sie, indem er das Ganze einige Male abwechselnd von einem Becher zum anderen gießt.
Fermentation at 10 C for 2 weeks
Diacetyl Rest, room temperature for 2-4 days
Lagering 1-5 C for 10-20 days

pH 5,2 versuchen für ein crispes Ergebnis

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  • Last Updated: 2022-01-07 08:57 UTC