Pivo Pils Clone BYO - Beer Recipe - Brewer's Friend

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Pivo Pils Clone BYO

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Firestone Walker/BYO
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday October 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 96.9%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3.1%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11 Boil 60 min 31.74 19%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 30 min 9.61 25.3%
1.20 oz Saphir1.2 oz Saphir Hops Pellet 3.7 Aroma 0 min 30.4%
1 oz Saphir1 oz Saphir Hops Pellet 3.7 Dry Hop 6 days 25.3%
3.95 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 15 5 1 72
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Temperature -- 145 °F 15 min
2nd Rest Infusion -- 155 °F 30 min
Mash Out Infusion -- 168 °F 15 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 3.06 12.3  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume 6.41 25.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 6.39 g | 25.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.48 37.9
Equipment Profile Used: System Default
 
Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 63 for a 3 day diacetyl rest. Slowly lower temp to 34. Lager at 34 for about one month before serving.


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  • Last Updated: 2021-01-13 22:28 UTC