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Pilzner

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20.8 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
54 C 15 min
78 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 76.9% 80 % 5
Grain Strzegom Monachijski typ I 0.4 kg 7.7% 75 % 15
Grain Weyermann - Carapils 0.4 kg 7.7% 75 % 5
Grain Pszeniczny 0.2 kg 3.8% 80 % 5
Grain Zakwaszający 0.2 kg 3.8% 80 % 5
Sum 5.2 kg

Hops

37 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Sladek 40 g 60 min 6 %
Boil Saaz (Czech Republic) 50 g 30 min 3 %
Boil Saaz (Czech Republic) 100 g 1 min 3 %
Boil Sladek 10 g 1 min 6 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 12 g Fermentis

Extras

Type Name Amount Use for Time
Fining Irish Moss 5 g Boil 5 min
Fining żelatyna 2 g Secondary 2 day(s)
Water Agent gips 0.7 g Mash 1 min
Water Agent gorzka sól 0.5 g Mash 1 min
Water Agent sól kuchenna 0.3 g Mash 1 min
Water Agent chlorek wapnia 0.8 g Mash 1 min
Water Agent kredy 1 g Mash 1 min
Water Agent kwas fosforowy 2 g Mash 1 min
Other Pożywka 2 g Mash 1 min

Notes

  • Woda Destylowana
    -----
    54°C-wsypane słody i 1/3 do dekokcji

    Dekokt 1 : -> 62°C-15min , 72°C-15min, gotowanie 15min zawrócenie dekoktu i 64°C po 15min kolejna dekokcja

    Dekokt 2: ->72°C-10min, gotowanie 15min, zawrócenie dekoktu i pogrzanie do 74°C

    74°C ->70°C - 30min

    76°C- 15min

    79 °C Mash out

    -----
    do wysładzania kwas fosforowy.
    -----

    Burzliwa - 21dni – temp.9* C

    Diacetylowa - 4-7 dni - temp.15* C

    Leżakowanie - 2-3 miesiące - temp. 2* C

    Butelkowanie.

    Refermentacja 14 dni - temp. 12 * C
    Aug 31, 2016, 3:05 AM

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