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Snatch the Pebble Pilsner (BCS)

Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Monday October 26th 2020

Original Gravity:

1.060

Final Gravity:

1.009

ABV (standard):

6.7%

IBU (tinseth):

35.8

SRM (morey):

3.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Rahr - Standard 2-Row9.5 lb Standard 2-Row	36.8	1.8	69.5%
3.80 lb	Flaked Corn3.8 lb Flaked Corn	40	0.5	27.8%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	2.7%
13.67 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.82 oz	Saaz1.82 oz Saaz Hops	Pellet	3.5	Boil	60 min	21.78	31.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	20 min	7.25	17.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	4.34	17.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	5 min	2.39	17.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	0 min		17.2%
5.82 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5.82 oz	Saaz (Pellet) 5.8199999866872 oz Saaz (Pellet) Hops		35.76	100.1%
5.82 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	90 minute mash at 148	Steeping	156 °F	148 °F	90 min
2 gal	after 90 mins, add 1 gallon of sparge water, raise basket and vorlauf 2 gallons from mash	Vorlauf	168 °F	168 °F	10 min
4 gal	complete sparge with 4 gallons of water until 6.5 gallons of wort is collected	Sparge	168 °F	168 °F	20 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 148 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Wyeast - Beer Nutrient	Other	Boil	15 min.
1 tsp	Irish Moss	Fining	Boil	15 min.
0.20 g	Gypsum	Water Agt	Mash	90 min.
0.10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
0.10 g	Epsom Salt	Water Agt	Mash	90 min.
0.20 g	Gypsum	Water Agt	Sparge	20 min.
0.10 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	20 min.
0.10 g	Epsom Salt	Water Agt	Sparge	20 min.
0.30 ml	Lactic acid	Water Agt	Sparge	20 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 537 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
6	1	8	10	7	16
Mash Chemistry and Brewing Water Calculator

Notes

2 packs of S-23 22 grams total, 10 Billions Cells/g
Starter Size (2 L)
Gravity (1.040)
Growth Model and Aeration

DME Required:7.5 oz, 213.0 g
Growth Rate:1.4
Intial Cells Per Extract (B/g): 1.03
Ending Cell Count:518 billion cells
Resulting Pitch Rate:1.80M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2020-12-28 18:33 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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