BolsøyaStyle Tysk Pils #5 - Beer Recipe - Brewer's Friend

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BolsøyaStyle Tysk Pils #5

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 85 liters
Post Boil Size: 77.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ole Trygve
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday August 19th 2018
1.052
1.011
5.4%
31.6
7.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
14.70 kg German - Pilsner14.7 kg Pilsner 38 2.77 89.1%
1 kg German - Munich Light1 kg Munich Light 37 14.51 6.1%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 3.31 1.8%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 7.58 3%
16.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Hallertau Mittelfruh150 g Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 17.44 33.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3 Boil 30 min 8.94 22.2%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3 Boil 10 min 4.22 22.2%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3 Boil 2 min 0.98 22.2%
450 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1.93 g Gypsum Water Agt Mash 90 min.
9.40 g Epsom Salt Water Agt Mash 90 min.
0.24 g Table Salt Water Agt Mash 90 min.
2 each Whirlfloc Water Agt Boil 15 min.
1.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6g/l       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.4 10 4.9 95 60 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Infusion -- 65 °C 90 min
59 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.44 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 80.8 L. Suggest reducing initial water volume to 45.4 L and adding 35.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.15 L. Suggest reducing strike water volume to 34.51 L and adding 5.75 L sparge/top-off. 40.3
Strike water volume at mash thickness of 2.4 L/kg 40.3
Mash volume with grains 51.2
Grain absorption losses -16.5
Remaining sparge water volume (equipment estimates 57.9 L) 62.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 80.8 L) 85
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.3
Post boil Volume (equipment estimates 70 L) 77.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 77.5 L) 70
Total: 102.4  
Equipment Profile Used: System Default
 
Notes

Ferment on the low side 9° C

Changed efficiency and volume after brewday.
Changed from tettnang to mittelfrúh and removed 0.3 kg of carapils for second brewday

Fill top-up water in the kettle for better efficiency.

Reduced carapils with 0.2 kg and raised munich same amount after last brewday

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  • Last Updated: 2019-09-27 14:49 UTC