Christian's Hallertauer Pils - Beer Recipe - Brewer's Friend

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Christian's Hallertauer Pils

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.11 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday September 10th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb American - Pale 2-Row11.75 lb American - Pale 2-Row 37 1.8 94.9%
8 oz German - CaraFoam8 oz CaraFoam 37 1.8 4%
2 oz German - Acidulated Malt2 oz German - Acidulated Malt 27 3.4 1%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.64 50%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.7 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Gypsum Water Agt Mash 1 hr.
4.50 oz Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.72 psi       Temp: 35 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Strike 161 °F 152 °F 60 min
4 gal Fly Sparge 170 °F 170 °F 15 min
3.1 gal Top Off -- -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.41 21.7  
Mash volume with grains 6.4 25.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 8.11 32.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.61 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.61 g | 26.4 qt) 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 3.3 gallons (12.4 liters) of 163°F (72°C) strike water to reach a mash temperature of 152°F (67°C). Hold there for 60 minutes. Vorlauf until the runnings are clear. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 10 days, then let the temperature rise to 54°F (12°C) for about 4 days. After that, let the temperature free rise to room temperature and hold for 2 days. Cold crash to 35°F (2°C) for 48 hours, then lager for at least 6 weeks. Bottle or keg, and carbonate to about 2.25 volumes.

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  • Last Updated: 2021-10-03 16:34 UTC