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21 Pilsner LC Sauergut

Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 84% (brew house)
Hop Utilization: 98%
Calories: 185 calories (Per 500ml)
Carbs: 4.7 g (Per 500ml)

Created: Monday February 5th 2024

Original Gravity:

1.042

Final Gravity:

0.996

ABV (standard):

6.0%

IBU (tinseth):

32.5

SRM (morey):

2.8

Mash pH

5.7

Cost kr

670.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 kg	Viking - Pilsner Malt8 kg Pilsner Malt	kr 33.00 / kg kr 264.00	37	1.9	100%
8 kg / kr 264.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Barth-Haas - Hallertauer Magnum50 g Hallertauer Magnum Hops	kr 0.60 / g kr 30.00	Pellet	13	Boil	60 min	29.74	33.3%
50 g	Strisselspalt50 g Strisselspalt Hops	kr 0.60 / g kr 30.00	Pellet	1.7	Boil	15 min	1.93	33.3%
50 g	Strisselspalt50 g Strisselspalt Hops	kr 0.60 / g kr 30.00	Pellet	1.7	Whirlpool	5 min	0.85	33.3%
150 g / kr 90.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Barth-Haas - Hallertauer Magnum (Pellet) 50 g Hallertauer Magnum (Pellet) Hops	kr 0.60 / g kr 30.00	29.74	33.3%
100 g	Strisselspalt (Pellet) 100 g Strisselspalt (Pellet) Hops	kr 0.60 / g kr 60.00	2.78	66.6%
150 g / kr 90.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Sparge	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Sparge	1 hr.

Yeast

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

Amount:	4 Each	Cost:	kr 79.00 / each kr 316.00
Attenuation (custom):	110%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 183 B cells required

kr 316.00 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 Chemistry and Brewing Water Calculator

Notes

8x3L=24L meskevann - malt @ 18C: 24 liter vann @60C =55C protein rest
24L-8=16L first run-off
40L-16=24L stegmesk/sparge
Totalt vann: 24+L+24L=48L
Utvanning med vann til 50L i gjæringskar
Vannjustering:
9g CaSo4
6g epsom salt
4g CaCl

Salter blandet ut i 6dl vann, halvparten i mesk, halvparten i stegmesk/sparge
Mash pH: Måles og justeres med bakepulver/acid malt
Målt pH: 5,21
Innmesk: 1145 @54C - acid rest 20 min
Stegmesk: 1210 53Z->63.7C 45 min
Decoction:
1155 - 14-15L (ca 40%) - kok i ca 10 min
Kok @ 1314
Kok ferdig: 1326
Utmesk: siktet mot 76 grader, gikk greit med en kombinasjon av oppfarming av first running og skyllevann på 80+.

Litt rotete koking med to kjeler.

Det ble ca 43 liter fra kok, tilsatt ca 7 liter vann fra springen.

Gjær ble rehydrert.

Tilsatt 35 dråper amyloglucosidase enzym før oksygenering, som ble gjort med drill i ca 2 min.

Sauergut tilsatt et stykke ut i primary.

Gjærpitch: 1730 @ 10C

OG: 1.040
Vørter pH: 5,34
FG: 0.996 @14.05.24

Flasket 14.05.24 6g/L sukker

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-05-16 07:38 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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