Hoppy Pils - Beer Recipe - Brewer's Friend

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Hoppy Pils

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Kevin McRoberts
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday February 8th 2014
1.052
1.015
4.9%
50.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 87%
1 lb German - Vienna1 lb Vienna 37 4 8.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 33.36 14.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 15 min 9.93 28.6%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 10 min 7.26 28.6%
1 oz saphir1 oz saphir Hops Pellet 4 Dry Hop 7 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp whirloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
48 - 59 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Redondo Beach's Finest H2O
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 16 0 73 63 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Decoction -- 122 °F 20 min
16 qt Decoction -- 149 °F 30 min
16 qt Decoction -- 158 °F 30 min
14 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2%

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  • Last Updated: 2014-03-04 00:10 UTC