Pils No 4 - Beer Recipe - Brewer's Friend

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Pils No 4

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bradley Olson
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Thursday April 16th 2020
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OG: 1.051 FG: 1.013 ABV: 5.0% IBU: 38

1.045
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5.0%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb German - Pilsner 38 1.6 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 90 min 14.41 20.7%
1 oz BSG - Hersbrucker1 oz Hersbrucker Hops Pellet 2.2 Boil 60 min 8.47 20.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 10.35 20.7%
0.83 oz Nelson Sauvin0.83 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 8 min 10.93 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 20.7%
4.83 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp pH 5.2 Water Agt Mash 1 hr.
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.33 13.3  
Mash volume with grains (equipment estimates 2.93 g | 11.7 qt) 4.13 16.5  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 4.3 17.2  
Top off amount 1.2 4.8  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Bring yeast starter to targeted pitching temperature, 50 °F .

After reaching target pitching temperature, add yeast starter, shake the fermenter to aerate for four minutes, and set the carboy in 50 °F keezer.

Ferment at 50 until 50% attenuation.

Bring temperature to 62 degrees for two days for diacetyl rest. Test.

Drop the temp 5 degrees per day until lagering temp of 40 degrees reached. leave for 2 weeks. Move to keg and leave for an additional 3-4 weeks.

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  • Last Updated: 2020-04-18 21:04 UTC