Heretics & Pilsners - Beer Recipe - Brewer's Friend

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Heretics & Pilsners

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday May 25th 2020
1.051
1.012
5.2%
65.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 96.4%
4 oz American - Victory4 oz Victory 34 28 2.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
166 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 59.82 26.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 5.64 26.7%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 0 min 20%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Dry Hop 6 days 26.7%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Wyeast - Beer Nutrient Other Boil 20 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.22 gal Strike 162 °F 149 °F 60 min
1.2 gal Temperature 212 °F 169 °F 10 min
1.8 gal Batch Sparge -- 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.2 24.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (65°C) for 1 hour. Mash out at 169°F (76°C) for 10 minutes. Sparge with 175°F (79°C) water. Ferment at 50°F (10°C) for two weeks, then raise temperature to 58°F (14°C) and hold until primary fermentation is complete. Then raise to room temperature for a 2-day diacetyl rest.

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  • Last Updated: 2020-05-25 19:21 UTC