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German Pilsner II - Roots67

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 60% (brew house)
Source: rpretto
No Chill: 10 minute extended hop boil time
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Thursday December 10th 2020

Camden Hells Clone v7 40L 2-Kegs

by Fishy

OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 42

NorMalt Lutra #2

by Torben Vedel

OG: 1.045 FG: 1.008 ABV: 4.9% IBU: 40

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.4%

IBU (tinseth):

43.7

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	Belgian - Pilsner10 kg Pilsner	37	1.6	83.3%
2 kg	Weyermann - Vienna Malt2 kg Vienna Malt	37	3.5	16.7%
12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	BSG - Magnum50 g Magnum Hops	Pellet	12.8	Boil	60 min	36.8	28.6%
50 g	Tettnanger50 g Tettnanger Hops	Pellet	4.5	Boil at 70 °C	0 min	0.45	28.6%
50 g	Tettnanger50 g Tettnanger Hops	Leaf/Whole	4.5	Dry Hop	0 days		28.6%
25 g	Barth-Haas - Sabro25 g Sabro Hops	Leaf/Whole	14	Boil	0 min	6.42	14.3%
175 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	BSG - Magnum (Pellet) 50 g Magnum (Pellet) Hops	36.8	28.6%
50 g	Tettnanger (Pellet) 50 g Tettnanger (Pellet) Hops	0.45	28.6%
50 g	Tettnanger (Leaf/Whole) 50 g Tettnanger (Leaf/Whole) Hops		28.6%
25 g	Barth-Haas - Sabro (Leaf/Whole) 25 g Sabro (Leaf/Whole) Hops	6.42	14.3%
175 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	68 °C	60 min
42.9 L	Strike	73 °C	67 °C	60 min
Starting Mash Thickness: 3.3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6.25 g	Irish Moss		Fining	Boil	15 min.

Yeast

Lallemand - Diamond Lager

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 192 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 6 g sukker/l CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Fermento 34/70 Resfriar e inocular a 8°/9° e Deixar ate chegar próximo a atenuação, aprox.1 semana a 10 dias, Subir para 10° e deixar 1 dia - ou subir direto para 14° e deixar por 1 semana (discanso do diacetiel). Baixar para 2° a 0° graus e deixar ate limpar. Interessante deixar por 10 dias.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-22 14:26 UTC

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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