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The Cousins Bavarian Citrus Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 140 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 210 calories (Per 500ml)
Carbs: 17.3 g (Per 500ml)

Created: Sunday October 30th 2022

Eschebrygg Samuel Esche Pilsner

by Eschebrygg Flekkefjord

OG: 1.045 FG: 1.008 ABV: 4.8% IBU: 30

Original Gravity:

1.046

Final Gravity:

1.007

ABV (standard):

5.1%

IBU (tinseth):

27.2

SRM (morey):

3.2

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 kg	Bestmalz - BEST Pilsen20 kg BEST Pilsen	37	1.9	83.3%
2 kg	Bestmalz - BEST Chit Malt2 kg BEST Chit Malt	23	1.4	8.3%
2 kg	Bestmalz - BEST Caramel Pils2 kg BEST Caramel Pils	37	2.43	8.3%
24 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
77 g	Magnum77 g Magnum Hops	Pellet	14.8	Boil	60 min	24.33	13.3%
100 g	Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops	Pellet	5	Boil	7 min	2.87	17.3%
100 g	Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops	Pellet	5	Whirlpool at 75 °C	30 min		17.3%
100 g	Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops	Pellet	5	Whirlpool at 70 °C	20 min		17.3%
200 g	Hallertau Mittelfruh200 g Hallertau Mittelfruh Hops	Pellet	5	Dry Hop at 18 °C	5 days		34.7%
577 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
77 g	Magnum (Pellet) 77 g Magnum (Pellet) Hops	24.33	13.3%
500 g	Hallertau Mittelfruh (Pellet)	2.87	86.6%
577 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
80 L		Strike	67 °C	62 °C	30 min
	mash pH 5.5		--	67 °C	30 min
			--	75 °C	1 min
90 L		Fly Sparge	--	77 °C	--
Starting Mash Thickness: 3.33 L/kg Starting Grain Temp: 19 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 each	Protofloc	Fining	Boil	12 min.
1.50 g	Servomyces	Other	Boil	10 min.
250 g	Sweet Orange Peel	Flavor	Boil	5 min.
250 g	Lemon peel	Flavor	Boil	5 min.
250 g	tangerine peel	Flavor	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	100 Grams	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	14 °C	Pitch Rate:	1.75 (M cells / ml / ° P) 2501 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.63 bar CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	0	60	60	0
RO water adjustment: Gypsum CaSO4 11.5g. Calcium Chloride CaCl2 20g. Epsom Salt MgSO4 8g.
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation schedule:
Yeast starter: Sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Start fermenting at 14°C
Day 10 add dry hop and let the temperature free rise to 17.5°C
Day 15 transfer to other tank and crash to 0°C for a week
Day 22 carbonate for 5 days - 0°C - 10 PSI
Day 24 add 40 g. ascorbic acid
Day 27 bottling day

Last Updated and Sharing

335

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Brews

Public: Yup, Shared
Last Updated: 2022-11-26 06:23 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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