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KPils Motueka Wet hopped

165 calories 17 carbs
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Beer Stats
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
1.050
1.012
5.06%
40.32
3.88
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%
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 20.36 81.4  
Strike water volume at mash thickness of 1.67725 qt/lb 8.69 34.8  
Remaining sparge water volume 11.67 46.7  
Grain absorption losses -5.18 -20.7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 14.93 59.7  
Boil off losses -2.25 -9  
Amount in kettle at end of boil 12.68 50.7  
Hops absorption losses -0.05 -0.2  
Estimated amount in fermentor 12.63 50.5  
Total: 20.36 81.4
 
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.

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  • Last Updated: 2016-06-06 07:58 UTC