(2020-04-01) Republic Premium Pils (No Sparge) - Beer Recipe - Brewer's Friend

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(2020-04-01) Republic Premium Pils (No Sparge)

188 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 14.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday March 29th 2020
14.1 °P
3.3 °P
5.8%
41.9
4.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Floor-Malted Bohemian Pilsner11.5 lb Floor-Malted Bohemian Pilsner 38 1.8 88.5%
1 lb German - Munich Light1 lb Munich Light 37 6 7.7%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.9%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 First Wort 0 min 17.42 21.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 75 min 15.47 21.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 20 min 8.96 21.4%
2.50 oz Saaz2.5 oz Saaz Hops Pellet 2.8 Whirlpool at 160 °F 20 min 35.7%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 tsp Lactic acid Water Agt Mash 1 min.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 480 B cells required
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 480 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13.2 0 0 23.4 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Beta Rest Temperature -- 146 °F 45 min
Alpha Rest Temperature -- 160 °F 45 min
2 gal thick Decoction -- 212 °F 20 min
Mash-Out & Recirculation Temperature -- 168 °F 10 min
Starting Mash Thickness: 4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.04 gal (56.16 qt). Suggest reducing strike water volume to 10.96 gal (43.84 qt) and adding 2.04 gal (8.16 qt) sparge/top-off. 13 52  
WARNING: Based on your provided mash thickness (4 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.88 g). Reduce mash thickness to 3.34 qt/lb or increase pre-boil volume to 11.13 g.    
Strike water volume at mash thickness of 4 qt/lb 13 52  
Mash volume with grains (equipment estimates 13.95 g | 55.8 qt) 14.04 56.2  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.42 g | 33.7 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Going into fermentor 6 24  
Total: 10.88 43.5
Equipment Profile Used: System Default
 
Notes

Milled & conditioned grains immediately before mash-in. Pre-boil gravity, even at 9 gal, was 2B higher than predicted of 9.5, so I shortened planned boil time from 115 mins to 90 mins. Due to hops clogging the kettle screen, after the first 3 gallons drained clear to fermenter I had do pour the last 3 gallons from the kettle, so there's more trub in fermenter than I'd like. RDWHAHB. Hit OG target and fermenter was bubbling 12 hours later at 48 chamber temp. Pitched at 58 due to 56* ground water.

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  • Last Updated: 2020-08-07 12:59 UTC