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

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Hopped pilsner 42L

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mark Fish
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Friday March 27th 2020
1.049
1.010
5.2%
39.9
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.83 kg United Kingdom - Lager3.83 kg Lager 38 2.24 85.9%
246.43 g United Kingdom - Wheat246.43 g Wheat 37 3.84 5.5%
246.43 g German - Carapils246.43 g Carapils 35 1.97 5.5%
136.90 g Bestmalz - BEST Acidulated136.9 g BEST Acidulated 35.9 6 3.1%
4,459.76 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 31.24 23.2%
25 g Perle25 g Perle Hops Pellet 8.2 Whirlpool 0 min 4.46 38.7%
24.64 g Möst24.64 g Möst Hops Pellet 7.9 Whirlpool 0 min 4.23 38.1%
64.64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1.50 g Sodium metabisulphate Water Agt Other 0 min.
0.50 each Protafloc Fining Mash 15 min.
4 g Gelatin Fining Secondary 0 min.
1.37 g Amyloglucosidase Other Mash 0 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2.19 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 419 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
35.4 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
Strike water volume at mash thickness of 3 L/kg 13.4
Mash volume with grains 16.3
Grain absorption losses -4.5
Remaining sparge water volume 38
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 40.2 L) 23
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 22.8
Total: 51.4  
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: 2025-01-19 18:04 UTC