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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 20 lb | German - Bohemian Pilsner20 lb Bohemian Pilsner | 38 | 1.9 | 98.4% | |
| 0.33 lb | German - Acidulated Malt0.33 lb Acidulated Malt | 27 | 3.4 | 1.6% | |
| 20.33 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | Magnum1.5 oz Magnum Hops | Pellet | 15 | Boil | 60 min | 40.96 | 27.3% | |
| 1 oz | Spalt1 oz Spalt Hops | Pellet | 4.5 | Boil | 30 min | 6.3 | 18.2% | |
| 1.50 oz | Hallertau Blanc1.5 oz Hallertau Blanc Hops | Pellet | 10 | Boil | 0 min | 27.3% | ||
| 1.50 oz | Hallertau Blanc1.5 oz Hallertau Blanc Hops | Pellet | 10 | Dry Hop | 4 days | 27.3% | ||
| 5.50 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 1.50 oz | Magnum (Pellet) 1.4999999965689 oz Magnum (Pellet) Hops | 40.96 | 27.3% | |
| 1 oz | Spalt (Pellet) 0.99999999771257 oz Spalt (Pellet) Hops | 6.3 | 18.2% | |
| 3 oz | Hallertau Blanc (Pellet) 2.9999999931377 oz Hallertau Blanc (Pellet) Hops | 0 | 54.6% | |
| 5.50 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| First Rest | Infusion | -- | 145 °F | 15 min | |
| 2nd Rest | Infusion | -- | 155 °F | 30 min | |
| Mash Out | Infusion | -- | 168 °F | 15 min |
| Omega Yeast Labs - Pilsner I OYL-101 | ||||||||||||||||
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 59 | 8 | 0 | 64 | 88 | 0 |
|
Start with RO water and build mineral profile 13 gallons mash water 5 grams gypsum 6.5 grams Calcium Chloride 4 grams Epsom Salt 5 oz aciduated malt to adjust mash acidity 5 gallons sparge water 1.9 grams gypsum 2.5 grams Calcium Chloride 1.5 grams Epsom Salt |
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| Mash Chemistry and Brewing Water Calculator | |||||
Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.
System Default
| 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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