Oak-Fermented Pilsner (Batch #2) - Beer Recipe - Brewer's Friend

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Oak-Fermented Pilsner (Batch #2)

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Overman Beer
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday April 18th 2019
1.043
1.011
4.2%
30.6
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 90.9%
1 lb German - Carapils1 lb Carapils 35 1.3 4.5%
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 15 min 6.57 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 30 min 5.09 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 15 min 2.42 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 30 min 3.75 16.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 7.3 Boil 60 min 12.72 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Gypsum Water Agt Mash 1 hr.
13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 qt Infusion -- 148 °F 60 min
5 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 9.85 g | 39.4 qt) 9.13 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16 64
Equipment Profile Used: System Default
 
Notes

MASH VOLUME:

  • 1.25 qt/lb mash thickness
  • 27qts strike water volume
  • ~0.5 qt/lb water absorption = 11 qts
  • Total mash vol = total vol of water + total vol of grains
  • ~0.32 qt/lb water displacement by grains = 7 qts
  • 15 qts + 3.84 qts = 34 qts total mash volume / 8.5 gallons

    SPARGE VOLUME:
  • Vol of first runnings = strike water vol - water absorption - water loss at bottom of mash tun - liquid in lines/pumps.
  • 27 qts strike - 11 qts absorption - 1 qt loss - 0.25 qt lines = 14.75 qts vol of first runnings
  • Total volume of sparge = target pre-boil volume - volume of first runnings
  • 52 qts target - 14.75 qts first runnings = 37.5 qts or 9.25 gallon sparge water

    PRE-BOIL VOLUME:
  • Strike water + Sparge water - Grain Absorption - Losses = Pre-Boil Vol.
  • 27 qts strike + 37.5 qts sparge - 11 qts absorption - 1.25 qts losses = 52.25 qts / 13 gallons
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  • Last Updated: 2019-06-10 14:34 UTC