MK Pilsner 40L Brewing Journal
Started 20th Novermber 2021
Helles style with low volume of Saaz hop, maybe classed as pilsner.
Recipe:
Ingredients:
| Recipe | Measure |
|---|---|
| Brew Length | 40L |
| Pilsner Malt (EBC 3.5) | 9000g |
| Munich Malt (EBC 25) | 700g |
| Melanoiden Malt (EBC 50) | 100g |
| Saaz (Start of Boil) | 65g |
| Yeast (Using Starter) | WLP833 |
| Mash Liquor | 24.5 Litres |
| Strike Heat | 71C |
| Mash Temperature | 65C |
| Mash Time | 1 Hour 30 Minutes |
| Sparge Temperature | 77C |
| Mash Efficiency (estimated) | 75% |
| Boil Time | 1 Hour 30 Minutes |
| Fermentation Temperature | 11.5C |
| Expected OG | 1053 |
| Actual OG | 1050 |
| Expected FG | 1012 |
| Actual FG | 1010 |
Water Treatment:
| Recipe | Measure |
|---|---|
| CaCo3 Adjustments | |
| Calcium Carbonate CAC03 | 151 ppm |
| Calcium Carbonate Required | 30 ppm |
| Adjustment Necessary | 161 ppm |
| CRS per Litre Required | 6.4 ml/10L |
| Total CRS to add to Mash (24.5L) | 16 ml |
| Total CRS to add to Mash (9.8L) | 6.4 ml |
| Total CRS to add to Sparge water (24.5L) | 16 ml |
| Chlorine Treatment | |
| Campden Tablets (half in mash, half in sparge) |
1 tablet |
| Calcium Adjustment (using brupaks calculation) | |
| Calcium in Water | 107 ppm |
| Calcium Required | 180 ppm |
| Adjustment | 73 ppm |
| DLS (using GW Calc it suggests adding none) | 1 Tsp |
Water Schedule:
This brew will be batch sparged, so the water will be scheduled as follows:
- Mash = 25L using 16 ml of CRS +1/2 Campden Tab
- Top Up = 10L using 6.4 ml of CRS
- Final Batch Sparge = 25L using 16 ml of CRS and 1/2 campden tab
Mashing:
I am using my SS Brewtech infussion mash tun, which will need to be preheated.
- 12L of water at 77C added to mast tun.
- HLT topped back up and set for 77C
- Water treated with 1+ml CRS and 1/2 Campden tab.
- 25L of water added to the mash tun, which settled quickly to 73C, so stirred until 71c
- Doughed in + 1 tsp of gypsum
- Temperature dropped to 65C. which is perfect.
- Measured temperature with Thermapen and mash was showing as 65C but mash tun probe is still showing 65C in middle of mash.
- Mash will now be left alone for 1.5 hours.
- Added Top up of 10l at 85C and started the re-circ
Sparging
- 25L of sparge water was heated to 85C and treated.
- Added Top up of 9.8l and started the re-circ
- Recirc run for 10 minutes.
- Pumped wort into boiler stopping once wort was no longer visible on sight glass
- Added 25L of water at 83c to Tun and stared re-circ for 15 Min.
- Pumped wort to boiler, stopping just as turbid last runnings appeared in the pipes.
Boiling
- Boiler switched on as soon as first few litres of wort were drained from mash Tun.
- All hops added at start of boil.
- Last 15 minutes. added Immersion coil inserted to ensure sterilised.
- Some boiling wort was drawn into pump/pipes to sterilise.
- 1 Tab of Protofloc added for last 10 min
- Recirc started as soon as flame out.
- Post boil gravity = 1050 and it looks like around 45L
- Pumped into fermenter once below 25C.
- Fermenter chiller is on to reduce to around 11C.
Fermentation:
Fermentation temperature schedule:
- Ferment at 11c for around 5 days or until 50% attenuated.
- Raise the temperature slowly by 1c per day until 18c is reached.
- Hold 18c for 2 days for diacetyl rest.
- Chill to as close to 0C as possible for 5 days
Process:
- A 1.8L yeast starter was prepared 2 days before and refrigerated the evening prior to brew day.
- Yeast was removed from the fridge around 1 hour prior to pitching and the main volume of liquid poured off.
- The chiller connected to my fermentation vessel is on and set to 11C.
- 20/11/21 18:00 Yeast pitched
- 21/11/21 15:00 Temperature is 11C, only small signs of fermentation.
- 22/11/21 - 16:00 1cm Krausen
- 23/11/21 - Fermenting well with a strong sulpher smell
- 24/11/21 - Still a thick Krausen, temperature stable at 11c
- 25/11/21 - Krausen now large bubbles rather than tight foam.
- 26/11/21 - no change
- 27/11/21 - still a reasonable krausen. Brics reading of 7.5 = est 1018. Temperature raised to 13c.
- 28/11/21 - Temperature raised to 15C
- 29/11/21 - Temperature raised to 18C
- 30/11/21 - Temperature is 17.5c and brix reading is 6 which is around an sg1010, so final gravity has been reached.
- 01/12/21 - Temperature set to 0c to lager.
- 04/12/21 - Temperature reached 2c
Tasting Notes:
To Follow.
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