Hefe's Easy Pilsner - Beer Recipe - Brewer's Friend

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Hefe's Easy Pilsner

142 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday December 13th 2021
1.043
1.011
4.2%
22.7
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 94.1%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 9.69 12.5%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 10 min 7.03 25%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 5.6 Whirlpool at 180 °F 20 min 5.34 50%
0.50 oz BSG - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.7 Whirlpool at 180 °F 20 min 0.64 12.5%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Pilsner I OYL-101
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Shoot for pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Mash In Infusion 151 °F 165 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.74 g | 35 qt) 7.31 29.3  
Mash volume with grains (equipment estimates 9.42 g | 37.7 qt) 7.99 32  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 6 24  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Volume into fermentor 5.5 22  
Total: 7.31 29.3
Equipment Profile Used: System Default
 
Notes

Beware of Diacetyl.
This yeast is NOTORIOUS for sulfur notes.

Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.

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  • Last Updated: 2021-12-13 02:13 UTC