Hopped pilsner 42L - Beer Recipe - Brewer's Friend

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Hopped pilsner 42L

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Mark Fish
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday March 27th 2020
1.046
1.010
4.6%
44.2
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg United Kingdom - Lager8 kg Lager 38 2.24 94.1%
250 g United Kingdom - Wheat250 g Wheat 37 3.84 2.9%
250 g Bestmalz - BEST Acidulated250 g BEST Acidulated 35.9 6 2.9%
8,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 12.8 Boil 60 min 36.73 22.7%
40 g Perle40 g Perle Hops Pellet 8.2 Whirlpool 0 min 3.57 18.2%
40 g Barth-Haas - Endeavour40 g Endeavour Hops Pellet 9 Whirlpool 0 min 3.91 18.2%
45 g Barth-Haas - Endeavour45 g Endeavour Hops Pellet 9 Dry Hop 0 days 20.5%
45 g Perle45 g Perle Hops Pellet 8.2 Dry Hop 0 days 20.5%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Epsom Salt Water Agt Mash 0 min.
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
3 g Sodium metabisulphate Water Agt Other 0 min.
1 each Protafloc Fining Mash 15 min.
8 g Gelatin Fining Secondary 0 min.
2.74 g Amyloglucosidase Other Mash 0 min.
 
Yeast
- I’m
Amount:
4.38 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 789 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.89 bar       Temp: 4 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Preston, Lancashire, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 2 11 8 31 23.1
Use filtered water and treat with SMB to remove chlorine/chloramine
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.8 L Step 1 Infusion 52 °C 52 °C 5 min
Step 2 Infusion 62 °C 62 °C 10 min
Step 3 Infusion 65 °C 65 °C 15 min
Mash out Infusion 72 °C 72 °C 30 min
Sparge Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.95 L. Suggest reducing initial water volume to 45.4 L and adding 6.55 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 25.5
Mash volume with grains 31.1
Grain absorption losses -8.5
Remaining sparge water volume 29.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 40.1 L) 46
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 45.6
Total: 55.4  
Equipment Profile Used: System Default
 
Notes

3 barrel HERMS equipment

Efficiency is kettle efficiency not brew house

pitch yeast at 10-12C. I used a 2L starter to avoid under pitching.

Ferment at 9°C until 75% attenuated then raise to 15°C until final gravity is reached

Tip. Remove a small sample to fast ferment at 17-25C to establish FG before the main batch is completed.

Reduce to 10°C add gelatine finings and cold crash for 2 weeks at -1°C

Keg

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  • Last Updated: 2025-03-24 19:54 UTC