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German Pils

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Batch size

  • 26.7 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.75 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
63 C 25 min
72 C 35 min
77 C 1 min

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Fermentables

13.1 BLG
5.3% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5.4 kg 87.8% 80 % 4
Grain Strzegom Monachijski typ I 0.3 kg 4.9% 79 % 16
Grain Weyermann - Carapils 0.25 kg 4.1% 78 % 4
Grain Weyermann - Acidulated Malt 0.2 kg 3.3% 80 % 6
Sum 6.15 kg

Hops

30 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertauer Mittelfruh 50 g 60 min 4.6 %
Boil Tettnang 13 g 60 min 4 %
Boil Hallertauer Mittelfruh 20 g 15 min 4.6 %
Boil Tettnang 20 g 15 min 4 %
Aroma (end of boil) Hallertauer Mittelfruh 28 g 1 min 4.6 %
Aroma (end of boil) Tettnang 30 g 1 min 4 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 23 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 6.5 g Mash 0 min
Water Agent Kwas mlekowy 6.5 g Mash 0 min
Fining WhirlFloc 2.5 g Boil 12 min

Notes

  • Chlorek wapnia dodany przed zacieraniem do wody do zacierania.
    Kwas mlekowy dodany do wody użytej do wysładzania.
    Dec 20, 2017, 1:07 PM

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