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GoldPils

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Branden Borden
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday July 3rd 2020
1.052
1.015
4.8%
67.9
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb Briess - Goldpils Vienna Malt40 lb Goldpils Vienna Malt 36.8 3.5 100%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Magnum5 oz Magnum Hops Pellet 11.6 Boil 60 min 58.4 13.5%
8 oz Hallertau Mittelfruh8 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 4.9 21.6%
8 oz Saaz8 oz Saaz Hops Pellet 3.5 Boil 5 min 4.57 21.6%
8 oz Hallertau Mittelfruh8 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 5 days 21.6%
8 oz Saaz8 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 21.6%
37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.30 g Epsom Salt Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.10 g Epsom Salt Water Agt Sparge 1 hr.
2.80 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
5 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1461 B cells required
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1461 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.7 psi       Temp: 37 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Yellow Balanced brewNwater
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41.4 5.8 8 48.5 56.7 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Fly Sparge -- 122 °F 20 min
Sacc Fly Sparge -- 145 °F 60 min
Sacc Fly Sparge -- 168 °F 5 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.29 gal (53.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.29 gal (5.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.2 gal (60.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 3.2 gal (12.8 qt) sparge/top-off. 12 48  
Strike water volume at mash thickness of 1.2 qt/lb 12 48  
Mash volume with grains (equipment estimates 6.2 g | 24.8 qt) 15.2 60.8  
Grain absorption losses -5 -20  
Remaining sparge water volume (equipment estimates 6.54 g | 26.2 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.29 g | 53.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.79 -3.2  
Post boil Volume 11 44  
Top off amount 9 36  
Going into fermentor 20 80  
Total: 18.25 73
Equipment Profile Used: System Default
"GoldPils" German Pils beer recipe by Branden Borden. All Grain, ABV 4.8%, IBU 67.87, SRM 5.67, Fermentables: (Goldpils Vienna Malt) Hops: (Magnum, Hallertau Mittelfruh, Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2020-07-06 18:59 UTC
  • Snapshot Created: 2020-07-03 13:35 UTC