German Pilsner - Beer Recipe - Brewer's Friend

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German Pilsner

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.63 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 10 minute extended hop boil time
Hop Utilization: 97%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Monday January 3rd 2022
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1.048
1.011
4.8%
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 95.5%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt 34.5 28 2.5%
0.20 lb Weyermann - Acidulated0.2 lb Acidulated 27 3.4 2%
9.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Valley Hops - Warrior0.4 oz Warrior Hops Pellet 17.3 Boil 60 min 25.67 28.6%
0.50 oz Hallertau Tradition (Germany) (5 AA)0.5 oz Hallertau Tradition (Germany) (5 AA) Hops Pellet 5 Boil 10 min 5.44 35.7%
0.50 oz Hallertau Tradition (Germany) (5 AA)0.5 oz Hallertau Tradition (Germany) (5 AA) Hops Pellet 5 Boil 0 min 3.25 35.7%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
7g distilled/2g base
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.73 gal Strike 164 °F 152 °F 60 min
4.39 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.35 17.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.63 26.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.5 22  
Total: 8.12 32.5
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: 2022-03-08 20:16 UTC