Motueka Pilsner - Beer Recipe - Brewer's Friend

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Motueka Pilsner

152 calories 14.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday January 3rd 2014
1.050
1.010
5.2%
36.6
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 95.2%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 4.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 13 Boil 60 min 26.3 17.6%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 20 min 5.72 23.5%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 5 min 1.88 11.8%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 5 min 1.88 23.5%
20 g Motueka20 g Motueka Hops Pellet 7 Boil 1 min 0.81 23.5%
85 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 15 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30.3 L) 27.2
Mash volume with grains (equipment estimates 30.3 L) 30
Grain absorption losses (steeping) -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

2 Packs yeast, hold at 12-15C. If possible, rack to secondary and lager for 4 weeks at <8C

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  • Last Updated: 2014-01-22 10:28 UTC