SvobodaPils - Beer Recipe - Brewer's Friend

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SvobodaPils

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dr. Beech
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday May 6th 2019
1.048
1.012
4.6%
35.2
3.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 93.8%
0.40 lb German - Vienna0.4 lb Vienna 37 4 4.2%
0.20 lb German - Melanoidin0.2 lb Melanoidin 37 25 2.1%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 60 min 18.74 16.7%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 15 min 9.3 16.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 2.36 33.3%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Whirlpool 10 min 4.77 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.10 ml Lactic acid Water Agt Mash 0 min.
0.50 g Gypsum Water Agt Mash 0 min.
0.40 g Calcium Chloride Water Agt Mash 0 min.
0.90 g Epsom Salt Water Agt Mash 0 min.
0.40 g Baking Soda Water Agt Mash 0 min.
0.40 g Gypsum Water Agt Sparge 0 min.
0.30 g Calcium Chloride Water Agt Sparge 0 min.
0.80 g Epsom Salt Water Agt Sparge 0 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 434 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-
13 6 8 13 37 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Mash-in @ 153F Infusion -- 168.6 °F 60 min
5.6 qt Mash-Out Infusion -- 212 °F 10 min
15 qt Batch Sparge Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3 12  
Mash volume with grains 3.77 15.1  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.56 g | 22.3 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 7.7 30.8
Equipment Profile Used: System Default
 
Notes

The People's Beer.

Trust Bru'N Water pH adjustment: 3.1ml Lactic Acid for Mash pH of 5.34 with 4.4G at target profile 13/6/8/13/37/20.

Pitch at 44F and raise to 50F in first 36 hours; let sit until fermentation complete. This will inhibit Diacetyl.

Lager at 33F for 5 - 6 weeks. Keg. Serve at 33 - 35, preferably on a 92F or higher day in summer with a salty soft pretzel.

PRECISION is the word of the day, gentlemen...

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  • Last Updated: 2019-05-28 14:29 UTC