Jay's Pilsner - Beer Recipe - Brewer's Friend

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Jay's Pilsner

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Pike
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Thursday August 1st 2019
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OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 37

1.049
1.010
5.1%
34.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
1 lb Belgian - Munich1 lb Munich 38 6 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 30 min 22.01 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.62 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.85 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 8 0 39 31 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Steeping -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.34 g | 37.4 qt) 9 36  
Mash volume with grains (equipment estimates 10.14 g | 40.6 qt) 9.8 39.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Brewed on 8/1/19
OG = 1.050, Brix = 12.2
Cooled to 72F and then placed in freezer overnight to get to 45F and allow the trub to settle.
On 8/2/19, transferred wort from one fermenter to another then pitched yeast at 45F and fermented at 50F for 8 days then warmed to 64F for 3 days.
Crashed at 34F for

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  • Last Updated: 2020-07-24 12:35 UTC