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Bird Pils

Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: James Bird
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)

Created: Monday August 1st 2016

Original Gravity:

1.046

Final Gravity:

1.007

ABV (standard):

5.1%

IBU (tinseth):

42.1

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 kg	German - Pilsner4 kg Pilsner		38	1.6	100%
4 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops	Leaf/Whole	2.8	Boil	60 min	17.71	41.7%
20 g	Saaz20 g Saaz Hops	Pellet	5.6	Boil	60 min	15.59	16.7%
50 g	Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops	Leaf/Whole	2.8	Boil	15 min	8.79	41.7%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Hallertau Hersbrucker (Leaf/Whole)	26.5	83.4%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	15.59	16.7%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L		Infusion	--	66 °C	60 min
4 L		--	--	70 °C	5 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc tablet		Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient		Other	Boil	15 min.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	12 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 343 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=0MLW6XX
Mash Chemistry and Brewing Water Calculator

Notes

Friday 29th July 2016 - 1.5L starter of rehydrated dried yeast to get up to the correct cell count

Sunday 31st July 2016 - Starter placed in fridge so it can be decanted

Tuesday 2nd August 2016 - Brewday. Mashed in with 23L water. Mash temp 66.5C. Added 2mL 80% ĺactic acid instead of the predicted 3.8mL to hit a mash pH of 5.4. Mash pH after 20 mins. 5.18. Mash pH after 50 mins. 5.19. Total Mash time 60 mins. Total boil time 60 mins.

Way short on volume (fucking leaf hops!). Maybe 17L at 1.045. pH 5.19.

Yeast pitched once wort had cooled to 12C. Fermentation fridge set to 12C.

Thursday 4th August - Ferm fridge set to 13.5C
Monday 8th August - Ferm fridge set to 19C
Sunday 14th August - Set ferm fridge to -1C for cold crash

Thursday 18th August - Kegged. Didn't bother doing a pressurised transfer. Hooked up gas at 40 psi.

FG = 1.013. 4.2% ABV.

Last Updated and Sharing

856

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Public: Yup, Shared
Last Updated: 2017-01-20 10:06 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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