NZ Pilzner

Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Sunday January 26th 2020

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

39.7

SRM (morey):

3.2

Mash pH

5.4

Cost $

11.51

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Weyermann - Pilsner6 lb Pilsner	$ 1.46 / lb $ 8.76	36	1.5	100%
6 lbs / $ 8.76

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Dr. Rudi0.25 oz Dr. Rudi Hops	$ 1.25 / oz $ 0.31	Pellet	11	Boil	60 min	15.19	12.5%
0.75 oz	Dr. Rudi0.75 oz Dr. Rudi Hops	$ 1.25 / oz $ 0.94	Pellet	11	Boil	10 min	16.52	37.5%
1 oz	Dr. Rudi1 oz Dr. Rudi Hops	$ 1.25 / oz $ 1.25	Pellet	11	Whirlpool at 170 °F	20 min	7.96	50%
2 oz / $ 2.50

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Dr. Rudi (Pellet)	$ 1.25 / oz $ 2.50	39.67	100%
2 oz / $ 2.50

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	$ 5.00 / lb $ 0.02	Water Agt	Mash	1 hr.
2 g	Gypsum	$ 4.00 / lb $ 0.02	Water Agt	Mash	1 hr.
1 g	Epsom Salt	$ 0.70 / oz $ 0.02	Water Agt	Mash	1 hr.
2 ml	Lactic acid	$ 1.25 / oz $ 0.08	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	$ 0.20 / each $ 0.10	Water Agt	Boil	10 min.
$ 0.25

Yeast

Imperial Yeast - L13 Global

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium-low
Optimum Temp:	46 - 56 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 211 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.89 psi Temp: 45 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Bend Water

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
4.38 gal	Single Step Mash	Infusion	154 °F	148 °F	--

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 5.54 g \| 22.2 qt)	4.5	18
Mash volume with grains (equipment estimates 6.02 g \| 24.1 qt)	4.98	19.9
Grain absorption losses	-0.75	-3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 4.54 g \| 18.2 qt)	3.5	14
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume	3	12
Hops absorption losses (whirlpool, hop stand)	-0.04	-0.2
Top off amount	0.04	0.2
Volume into fermentor	3	12
Total:	4.5	18
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 101.2%

Pre-Boil: 77% 27.8 ppg

Ending Kettle: 74% 26.5 ppg

Brew House: 74% 26.5 ppg

Wort Volume:

3 Gallons

Expected 3 Gallons of fermentable wort.
Expected OG: 1.050
Actual OG: 1.053

Alcohol and Attenuation:

ABV: 5.38%

Apparent Attenuation: 77.4%
Actual FG: 1.012
Calories per 12oz 165 calories
Carbohydrates per 12oz 16.7 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
3/29/2020 5:24 PM over 4 years ago	+0	Mash Complete	1.046	4.4 Gallons	5.3	148 °F	3/29/2020 6:40 PM over 4 years ago	Crushed grain on #3. Mash went smooth.
3/29/2020 6:40 PM over 4 years ago	+0	Pre-Boil Gravity	1.046	3.63 Gallons	5.2	148 °F	3/29/2020 6:41 PM over 4 years ago	Hit pre-boil numbers spot on. Recirced with brain basket raised. Still a lot of trub in wort though. Will try a finer crush and brew bag next time.
3/29/2020 6:41 PM over 4 years ago	+0	Boil Complete	1.053	3 Gallons	5.3		3/29/2020 8:23 PM over 4 years ago	Boil complete. Wort is dropping very clear. Whirlpool temps went down to 165 then back up to 175, but on average 170...
3/29/2020 8:23 PM over 4 years ago	+0	Brew Day Complete	1.053	3 Gallons	5.3	55 °F	3/29/2020 8:41 PM over 4 years ago	Cooled to 55 then pitched yeast. Set ferm chamber to 50.
4/3/2020 5:34 PM over 4 years ago	+5	Diacetyl Rest		3 Gallons		65 °F	4/3/2020 5:35 PM over 4 years ago	Fermentation seems to be slowing a bit. Bumping up temp for diacetly rest. Will leave at this temp until fermentaion activity seems to have stopped.
4/9/2020 12:00 AM over 4 years ago	+11	Lagering				34 °F	4/9/2020 4:25 PM over 4 years ago	Fermentation has stopped for a couple of days now. Setting ferm chamber to 34 to cold crash and lager.
4/15/2020 11:26 PM over 4 years ago	+17	Other				34 °F	4/15/2020 11:28 PM over 4 years ago	Added gelatin to keg. Will let it sit for 2 days then transfer to serving keg. Aroma had a clean sulfer smell, as a lager should, not the fart sulfer smell I got from fermenting warm with this yeast.
4/18/2020 7:15 PM over 4 years ago	+20	Fermentation Complete	1.012	3 Gallons		55 °F	4/18/2020 7:18 PM over 4 years ago	Did close transfer to serving keg to get it off the yeast cake. Going to let it Lager for a bit longer in the garage. The aroma is subtle with very low sulpher and cracker. Taste is slighty fruity and present bitterness to help balance the cracker malt.

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Last Updated: 2020-04-17 16:49 UTC

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NZ Pilzner