NZ Pils - Beer Recipe - Brewer's Friend

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NZ Pils

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday January 10th 2020
1.053
1.012
5.6%
40.4
4.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Pale Ale Malt 2-Row6 lb Pale Ale Malt 2-Row 36.8 3.5 48.5%
6 lb American - Pilsner6 lb Pilsner 37 1.8 48.5%
6 oz Briess - Wheat Malt, White6 oz Wheat Malt, White 39.1 2.5 3%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 50 min 21.91 33.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 14.91 33.3%
1 oz Riwaka1 oz Riwaka Hops Pellet 5.5 Boil 5 min 3.61 33.3%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 0 8 80 1 0
7.7 gal RO water

3.5 g CaCl2
4 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Mash (148 F) Strike 155 °F 148 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 7.73 30.9  
Mash volume with grains (equipment estimates 8.22 g | 32.9 qt) 8.72 34.9  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 1.18 g | 4.7 qt) 1.06 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Brew day = 11-JAN-20

Ferment at 52F until at least 50% attenuation reached.

Spunding valve set at 20 psi (temp at 56F) added on morning of 15-JAN-20.

Kegged on 25-JAN-20.

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  • Last Updated: 2020-01-26 19:50 UTC