Pale Horse Pilsner - Beer Recipe - Brewer's Friend

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Pale Horse Pilsner

166 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Tuesday April 27th 2021
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OG: 1.045 FG: 1.008 ABV: 4.9% IBU: 23

1.051
1.007
5.8%
23.2
4.9
5.4
2.79
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb Weyermann - Barke Pilsner Malt8.8 lb Barke Pilsner Malt 37.03 1.75 95%
0.46 lb Briess - Victory Malt0.46 lb Victory Malt 34.5 28 5%
9.26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops $ 2.79 / oz
$ 2.79 		Pellet 3.5 Boil 60 min 14.58 50%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 5.7 Boil 10 min 8.61 50%
2 oz / $ 2.79
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 50 °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
2.89 gal Strike 166 °F 152 °F 60 min
6.84 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 6.01 24.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Ferment at 50°F (10°C) until final gravity is reached; increase the temperature by a few degrees at the latter stages of fermentation to aid in diacetyl cleanup. Once the beer completes fermentation, but before packaging, you may want to cold crash it to 35°F (2°C) for 48 hours to improve clarity. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Store carbonated beer at near-freezing temperatures for at least 4 weeks before drinking.

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  • Last Updated: 2021-08-07 18:34 UTC