Frisk bris Pilsner - Beer Recipe - Brewer's Friend

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Frisk bris Pilsner

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Valdres Friluftsbryggeri
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday August 14th 2018
1.049
1.010
5.1%
23.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 kg German - Pilsner9.6 kg Pilsner 38 1.6 95%
0.50 kg German - Caramel Pils0.5 kg Caramel Pils 35 2.4 5%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 3.5 Boil 90 min 18.1 61.5%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 15 min 5.25 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Super Irish Moss Other Boil 10 min.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
2 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.2 L. Suggest reducing initial water volume to 45.4 L and adding 9.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.3
Mash volume with grains 37
Grain absorption losses -10.1
Remaining sparge water volume 36.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.2 L) 56
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 46.8 L) 46
Estimated amount in fermentor 46
Total: 67  
Equipment Profile Used: System Default
 
Notes

1) Mesketemperatur bør nå +7 grader før kornet kommer i.
2) Skyllevann skal være på 77 grader.
3) Hent ut 1 dl vørter etter 30 min. Kjøl ned til 18 grader og tilsett Irish Moss. Tilsettes brygget 10 min før kokeslutt.
4) Kjøling senkes ned i brygg 5 min før kokeslutt for desinfisering.

Målt OG:
Målt FG:

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  • Last Updated: 2020-11-02 15:41 UTC