GARDEN PILS - Beer Recipe - Brewer's Friend

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GARDEN PILS

140 calories 11.8 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: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.157 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Monday April 4th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner 37.3 1.7 99.4%
0.80 oz Weyermann - Acidulated0.8 oz Acidulated 27 3.4 0.6%
9.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.02 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 9.19 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.97 25%
1 oz Spalter Select (Germany)1 oz Spalter Select (Germany) Hops Leaf/Whole 3.5 Whirlpool at 170 °F 0 min 1.24 25%
4 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.96 15.8  
Mash volume with grains (equipment estimates 0.65 g | 2.6 qt) 4.68 18.7  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 0.53 g | 2.1 qt) 0.42 1.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mash for 30 minutes at 145°F (63°C). Raise the mash temperature to 160°F (71°C) over 15–20 minutes, then rest for 15 minutes. Recirculate until the wort is clear (15–20 minutes).

Boil for 60 minutes following the hop additions schedule. Whirlpool and cool the wort to 52°F (11°C). (That’s a bit of challenge.) Aerate the wort and pitch the yeast.

Ferment at 52°F (11°C) until specific gravity hits 4° Plato (about 10 days), then raise the temperature to 58°F (14°C) and hold for 4 days. Rack the beer into a CO2-purged soda keg and cool 3°F (2°C) a day until the beer reaches 32°F (0°C) (about 5 days). Hold at 32°F (0°C) for four weeks. Force carbonate and enjoy.

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  • Last Updated: 2022-04-04 18:07 UTC