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2022 Christmas Pils

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 25.5 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)

Created: Sunday December 4th 2022

Midtbrygg Trønderpils

by Midtbrygg

OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 33

Becks Ale

by Roberto VV

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 35

Original Gravity:

1.048

Final Gravity:

1.004

ABV (standard):

5.8%

IBU (tinseth):

34.0

SRM (morey):

3.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Voyager Craft Malt - Atlas Latrobe5 kg Atlas Latrobe	37.6	2.03	89.1%
0.11 kg	German - Acidulated Malt0.11 kg Acidulated Malt	27	3.4	2%
0.50 kg	Simpsons - Maris Otter pale0.5 kg Maris Otter pale	38	2.4	8.9%
5.61 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Artisan - Magnum25 g Magnum Hops	Pellet	9.9	Boil	60 min	27.35	33.3%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	3	Boil	20 min	5.02	33.3%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	3	Boil	5 min	1.65	33.3%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Artisan - Magnum (Pellet) 25 g Magnum (Pellet) Hops	27.35	33.3%
50 g	Hallertau Hersbrucker (Pellet)	6.67	66.6%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Mash	Infusion	64 °C	62 °C	45 min
	alpha rest	Infusion	63 °C	71 °C	45 min
	Mash out	Sparge	70 °C	78 °C	10 min
18 L	Sparge	Sparge	78 °C	75 °C	10 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
0.65 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - Diamond Lager

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	Yes
Fermentation Temp:	11 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

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

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	11 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
mash ph 5.37
Mash Chemistry and Brewing Water Calculator

Notes

Sun 4 Dec 22 pm made 500ml starter of lall diamond and 34/70 slurry from July on saved wort.
Conditioned and milled grain sun night. (Atlas may be a bit old (bought 26/5), may explain efficiency drop.)

Mashed in Mon 5 Dec 6:00am. First runnings 21 brix=1.084. After sparge 30 litres @ 10.5 brix = 1.040.
To boil 8:40am, resparged another couple of litres, 32 litres @11.5 brix=1.044 pre boil.
After chilling 25 litres @12.5 Brix=1.048 @28.3C into fermenter at 11:00am, approx 0.5 litre trub, set ferm fridge to 10.C. 60sec o2. 4:30pm 18.3C.
8:30pm Mon sprinkled dry 34/70 into Diamond starter, swirled, pitched at 15.3C. Cling film sealed over top.
8am tues a few bubbles on top, 10C.
8 am Weds full krausen, 12 brix=1.044, 10C.
7:45am thurs 8 dec 11.25brix=1.040, temp to 10.5C. 8am Friday 10.5brix=1.036, upped to 11C. 9am Sat 10 Dec 10 brix=1.032.
Sun 9 brix=1.026, upped to 12C, Mon 1pm 7 brix=1.014 upped to 13C. Tues am 14C, Tues pm 15C, Weds am 16C. Fri 16 Dec pm crashed to 8C. Packaged Sunday 18 Dec 5 brix=1.002

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-04-08 10:35 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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