Single Saazer Pilsner - Beer Recipe - Brewer's Friend

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Single Saazer Pilsner

176 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beer Lab
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Monday June 24th 2019
1.058
1.009
6.5%
58.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 95.1%
0.20 kg Finland - Crystal Malt 500.2 kg Crystal Malt 50 35 19 3.8%
0.06 kg American - Munich - 60L0.06 kg Munich - 60L 33 60 1.1%
5.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
104 g Saaz104 g Saaz Hops Pellet 3.5 Boil 60 min 51.1 67.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 15 min 6.1 16.2%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 3 min 1.53 16.2%
154 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 118       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Cooler Box Temperature -- 65.5 °C 90 min
Sparge -- 76 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.9
Mash volume with grains 11.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 24.7 L) 28.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 20
Going into fermentor 20
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Work order
Heat 13 Liters of water to 72 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 65.5 °C (you can add boiling water or some ice cubes to adjust the temperature if needed)

Mash for 90 minutes

Heat 21 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (104 g Saaz) .Boil for 60 minutes

15 minutes before the end of the boil

  • Put immersion chiller in your pot
  • Add Irish moss
  • Add 25 g Saaz
  • Rehydrate yeast in 120 ml tepid water

    3 minutes before the end of the boil

  • Add 25 g Saaz

    At the end of the boil cool down wort to 22 °C and add to the fermenter. Pitch rehydrated yeast
    Ideal fermentation temperature 12 - 15°C
    Ferment for 2 weeks.

    When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C and slowly decrease the temperature to 2 °C over a 2 week period. Bring the beer to 15°C for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.
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  • Last Updated: 2019-06-24 08:14 UTC