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Bent Sprocket Kiwi SMaSH Pils

Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday June 12th 2018

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

33.6

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10.25 lb	American - Pilsner10.25 lb Pilsner		37	1.8	100%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Nelson Sauvin0.5 oz Nelson Sauvin Hops	Pellet	12.5	Boil	60 min	24.29	25%
0.25 oz	Nelson Sauvin0.25 oz Nelson Sauvin Hops	Pellet	12.5	Boil	30 min	9.33	12.5%
0.50 oz	Nelson Sauvin0.5 oz Nelson Sauvin Hops	Pellet	12.5	Boil	0 min		25%
0.75 oz	Nelson Sauvin0.75 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop	4 days		37.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Nelson Sauvin (Pellet)		33.62	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.2 gal	Infusion	--	150 °F	75 min
5.71 gal	Sparge	--	168 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Epsom Salt	Water Agt	Mash	0 min.
1 g	Calcium Chloride	Water Agt	Mash	0 min.
5 ml	Lactic Acid 88%	Water Agt	Mash	0 min.
1 each	Whirfloc	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Chill the wort to slightly below fermentation temperature, about 48°F. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F. After 4 days of fermentation, add the dry hop addition. After 7 days total, slowly raise the temperature to 60°F for 3 days for a diacetyl rest, then slowly lower the beer to 34°F. Once at final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Lager at 34°F for approximately 1 month before serving.

Last Updated and Sharing

636

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Brews

Public: Yup, Shared
Last Updated: 2018-06-12 20:49 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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