German Pilsner (EB) - Beer Recipe - Brewer's Friend

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German Pilsner (EB)

145 calories 11.8 g 16 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.06 gallons
Post Boil Size: 8.38 gallons
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Post Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 63.3% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 145 calories (Per 16oz)
Carbs: 11.8 g (Per 16oz)
Created: Friday March 25th 2022
11.2 °P
1.7 °P
5.1%
44.3
3.9
5.7
18.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.40 lb Carolina Malt House - Carolina Pilsner13.4 lb Carolina Pilsner $ 1.39 / lb
$ 18.68 		37 2.1 100%
13.40 lbs / $ 18.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
81 g Tettnanger81 g Tettnanger Hops Pellet 4.5 Boil 60 min 38.33 59.1%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.48 20.4%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 1 min 0.48 20.4%
137 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 443 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
EB Custom Pilsen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 16 63 93 50
Hit close to minimums on Ca and Mg, the Cl:SO4 ratio favours SO4 which enhances hop bitterness but not as much as an aggressively hopped American style.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.82 gal Strike 153 °F 148 °F 60 min
Starting Mash Thickness: 3.23 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.23 qt/lb 10.82 43.3  
Mash volume with grains 11.89 47.6  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 0.54 g | 2.1 qt) 1.16 4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.43 g | 37.7 qt) 10.06 40.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 7 g | 28 qt) 8.38 33.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.38 g | 33.5 qt) 7 28  
Total: 11.99 47.9
Equipment Profile Used: System Default
 
Notes

Source: https://shop.theelectricbrewery.com/pages/german-pilsner#Recipe

2 dry yeast packs in a 2 liter, 9P starter gives us the right pitch rate.

Original recipe called for 35 IBU. I like my pilsners a little more bitter, so I upped it towards 45 and will adjust as necessary.

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 10.81gal (10gal, 3.24qt; 40.92L), 153f
3.24qt = 3.07L

> Ferment at 50F until about 3.6P, then raise to 70-72F until about 2.3P.

> Fine with gelatin for crystal clarity.

> Cold condition for 4-8 weeks. Towards the longer side is better, but impatience is a thing.

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  • Last Updated: 2022-03-30 13:38 UTC