BRBC German Pils - Beer Recipe - Brewer's Friend

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BRBC German Pils

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.04 gallons
Post Boil Size: 6.79 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briar Ridge Brewing Company
Hop Utilization: 98%
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday August 27th 2020
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1.062
1.012
6.5%
35.8
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 92.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.9%
9 oz German - Carapils9 oz Carapils 35 1.3 4.3%
207 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.8 Boil 60 min 30.94 27.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 4.82 36.4%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 0 min 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Rest Infusion 122 °F 122 °F 20 min
Beta Rest Infusion 148 °F 148 °F 30 min
Alpha Rest Infusion 156 °F 158 °F 30 min
Mash Out Infusion 168 °F 168 °F 10 min
4.5 gal Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.85 19.4  
Mash volume with grains 5.89 23.5  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 6.06 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 9.04 36.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.79 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.79 g | 27.2 qt) 5.5 22  
Total: 10.91 43.6
Equipment Profile Used: System Default
 
Notes

Temperature adjusted by RIMS during the Mash.

Pitch Yeast at 60 degrees F.

Ferment @ 50 degrees F

Increase temp to 65 degrees F @ 50% attenuation (1.037)

Keep at 66 degrees F until finished and diacetyl rest (about 7 days

Crash to 50 degrees F

Add Gelatin 1/2 tsp to 1/4 cup 145 to 150 degree water

Cold crash to as close to 34 degrees F as possible

Hold temp and Keg after 7 days

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  • Last Updated: 2020-09-04 19:55 UTC