Tysk Pilsner #3 - Beer Recipe - Brewer's Friend

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Tysk Pilsner #3

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ulf/Till
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Saturday February 16th 2019
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Pils Mittelfruh SMaSH

by HarryFlatters

OG: 1.042 FG: 1.006 ABV: 4.7% IBU: 29

1.054
1.014
5.1%
27.9
3.2
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 10.2 Boil 60 min 13.47 17.5%
20 g Tettnanger20 g Tettnanger Hops Pellet 3.8 Boil 30 min 7.71 35.1%
27 g Tettnanger27 g Tettnanger Hops Pellet 3.8 Boil 15 min 6.72 47.4%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 30 17 9 100 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 22.5
Mash volume with grains 25.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 8.9 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

För låg ph 4.6 efter 20 ml Lactol, behöver först tillsätter salter och sedan Lactol efter behov.
La in 2g CaCO3 för att försöker höja ph värdet som resulterade i ph 5.2
48h förkultur 2l med 200g spraymalt och 2 krd jästnäring

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  • Last Updated: 2020-06-02 05:29 UTC