KPils Motueka Wet hopped

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 165 calories (Per 355mL)
Carbs: 17 g (Per 355mL)

Created Thursday February 11th 2016

Original Gravity:

1.050

Final Gravity:

1.012

ABV (alternate):

5.06%

IBU (tinseth):

40.32

SRM (morey):

3.88

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.21 kg	Gladfield Pilsner9.21 kg Gladfield Pilsner	35.7	1.92	98%
0.19 kg	Gladfield Aurora0.19 kg Gladfield Aurora	36.2	29	2%
9.4 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
49 g	Southern Cross49 g Southern Cross Hops	Pellet	13.8	Boil	90 min	40.32	4.7%
500 g	Motueka500 g Motueka Hops	Fresh	6.7	Whirlpool at 85 °C	45 min		47.7%
500 g	Motueka500 g Motueka Hops	Fresh	6.7	Whirlpool at 70 °C	46 min		47.7%

Show Summary View

Amount	Variety	IBU	Bill %
49 g	Southern Cross49 g Southern Cross Hops	40.32	4.7%
1000 g	Motueka1000 g Motueka Hops		95.4%
1049 g	Total

Mash Guidelines

Amount	Type	Temp	Time
L	Infusion	63 °C	40 min
L	Temperature	72 °C	30 min
L	Temperature	76 °C	15 min
L	Sparge	76 °C	40 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Sulphate	Water Agt	Mash	--
2.5 g	Calcium Chloride	Water Agt	Mash	--
0.5 tsp	Supermoss	Fining	Boil	10 min.
4.8 g	Wyeast nutrient	Other	Boil	10 min.
15.36 ml	Lactic Acid	Water Agt	Mash	--
4 g	Epsom salts	Water Agt	Mash	--

Yeast

Wyeast - Urquell Lager 2001

Amount:	1 Each
Attenuation (custom):	75%	Flocculation:	Med-High
Optimum Temp:	9 - 14 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 892 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pils

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	15	11	75	100	29
Target mash pH of 5.2. Acidify 40L sparge water with 1.36ml lactic acid.
Mash Chemistry and Brewing Water Calculator

Notes

90 minute hops are FWH.

Traditional fermentation: Start fermentation at 6℃ and allow to increase to a max of 10℃. Maintain for 5 - 8 days. Once 80% of desired attentuation is achieved start reducing temp by 0.5℃ per day until temp is 4℃. Transfer to keg with spunding valve and place in keezer for at least one month to finish. Hold until fermentation is finished. Transfer to serving keg.

Alternative fermentation: Start fermentation at 6c and allow to rise to a max of 10c. Hold at 10c until close to FG (6-8 days) and then increase to 16-20c for accelerated maturation. Hold until FG is achieved and no diacetyl is present (2-3 days) and then crash to -1c. Transfer to keg and hold at -1 for 1 week. Transfer to serving keg.

View Count: 450
Brew Count: 0
Last Updated: 2016-06-06 07:58 UTC

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