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Pils Decoction 2

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 94% (ending kettle)
Calories: 126 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)

Created: Sunday September 17th 2023

Nippan Pilsner

by Marty Chung

OG: 1.047 FG: 1.010 ABV: 4.9% IBU: 25

Original Gravity:

1.042

Final Gravity:

1.006

ABV (standard):

4.7%

IBU (tinseth):

25.2

SRM (morey):

2.7

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Floor-Malted Bohemian Pilsner3.5 kg Floor-Malted Bohemian Pilsner	36.3	1.9	93.3%
0.25 kg	Rice Hulls0.25 kg Rice Hulls	0	0	6.7%
3.75 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	90 min	5.79	12.5%
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	60 min	5.42	12.5%
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	30 min	4.16	12.5%
50 g	Tettnanger50 g Tettnanger Hops	Pellet	4.5	Boil	10 min	9.82	62.5%
80 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
80 g	Tettnanger (Pellet) 80 g Tettnanger (Pellet) Hops		25.19	100%
80 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 L	Acid Glucanase rest	Strike	41.3 °C	38 °C	20 min
	Take 5.2L of THICK mash and heat to 70C and rest for 15-20 mins before boiling for 15 mins.	Decoction	--	100 °C	15 min
	Add enough of the decoction back to the mash tun to bring temp up to 54C and rest for 10-15min. Top up decoction to make up for boil loss, Keep decoction simmering.	Decoction	38 °C	54 °C	10 min
	Beta rest. Add enough decoction to mash to bring temp up to 65C. If any decoction left over, wait for it's temp to come down to 65C before adding to mash later.	Decoction	--	65 °C	45 min
	Take 5.2L of THIN decoction and bring to the boil. Add to mash to bring temp up to 77C for 5min rest to stop saccrification process.sh out at 77C.	Decoction	65 °C	77 °C	5 min
18 L		Batch Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss		Fining	Whirlpool	15 min.

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.37 bar Temp: 16 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Tasted better when in the pressure fermenter with natural carbonation.
Maybe transferred it to soon to keg. Had a distinct metallic taste which receded with time (1 month+).
Would brew again but leave it longer in fermenter for the yeast to finish clearing up.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-07-25 19:11 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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