Bloc Pils - Beer Recipe - Brewer's Friend

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Bloc Pils

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Ferrandino
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday October 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 76.2%
2 lb German - Vienna2 lb Vienna 37 4 19%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 2.4 Boil 45 min 25.58 50%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.4 Boil 15 min 6.91 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.4 Boil 5 min 2.78 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Epsom Salt Water Agt Other 0 min.
0.25 g Table Salt Water Agt Other 0 min.
1.50 g Chalk Water Agt Other 0 min.
1 each Whirlfloc Other Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 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
5 gal Infusion 120 °F 154 °F 60 min
4 gal Sparge 170 °F 170 °F --
5.25 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.25 21  
Mash volume with grains 6.09 24.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.91 g | 15.7 qt) 3.71 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7.4 29.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes
  1. RO water built up with minerals
  2. Mash PH Target = 5.2
  3. Yeast starter and pitch when wert is 50F
  4. Ferment 50F and then raise to 60 F at end for diacetyl rest
  5. Lager for 4 weeks reducing temperature by 3F per day until 35F
Last Updated and Sharing
 
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  • Last Updated: 2022-01-03 15:10 UTC