Perfekt Pils - Beer Recipe - Brewer's Friend

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Perfekt Pils

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 3.2 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Tyson Schindler
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday April 22nd 2021
1.052
1.010
5.6%
35.7
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Weyermann - Barke Pilsner Malt5.25 lb Barke Pilsner Malt 37.03 1.75 93.3%
3 oz Weyermann - Carafoam3 oz Carafoam 34.5 2.2 3.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 3.3%
90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Hallertauer Magnum0.35 oz Hallertauer Magnum Hops Pellet 11.6 Boil 60 min 25.98 16.7%
0.50 oz Tettnang0.5 oz Tettnang Hops Pellet 3.2 Boil 15 min 5.08 23.8%
0.75 oz Hallertauer Mittelfrüher0.75 oz Hallertauer Mittelfrüher Hops Pellet 2.8 Boil 5 min 2.68 35.7%
0.50 oz Tettnang0.5 oz Tettnang Hops Pellet 3.2 Whirlpool at 212 °F 15 min 1.98 23.8%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
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
10 qt Hochhurz Beta Infusion 154 °F 146 °F 30 min
2.5 qt Hochhurz Alpha Infusion 212 °F 158 °F 30 min
5.06 qt Dunk sparge in new pot Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.95 19.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -0.7 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.76 g | 19 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 2.44 g | 9.8 qt) 3.2 12.8  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 3.18 12.7  
Total: 4.95 19.8
Equipment Profile Used: System Default
 
Notes

Use boiling water infusion for step mash raise.

Preboil 4.0 gal; postboil 3.4 gal; ~0.25 gal loss to hops to 3.15 gal; + ~0.1 gal from yeast slurry added to 3.25 gal into fermentor; ~0.25 gal loss to trub = 3.0 gal into keg.

Raise temp to 54 after 3 days, then 57 after 3-4 more. Then bump up to 61-63 for another week for a D rest. After final gravity is reached, slowly chill down to lagering temps for 4 weeks or so. Fine with gelatin when cold if you think it needs it (time usually works well enough).

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  • Last Updated: 2021-04-22 22:01 UTC