Castleberry Pils - Beer Recipe - Brewer's Friend

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Castleberry Pils

190 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 39 gallons (fermentor volume)
Pre Boil Size: 42 gallons
Post Boil Size: 39 gallons
Pre Boil Gravity: 13.3 °P (recipe based estimate)
Post Boil Gravity: 14.3 °P (recipe based estimate)
Efficiency: 83.5% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Friday April 8th 2022
14.3 °P
2.4 °P
6.4%
27.8
2.9
5.4
66.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Weyermann - Pilsner55 lb Pilsner $ 0.94 / lb
$ 51.70 		36 1.5 84.6%
10 lb Weyermann - Carafoam10 lb Carafoam $ 1.01 / lb
$ 10.10 		34.5 2.2 15.4%
65 lbs / $ 61.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Mt. Hood9 oz Mt. Hood Hops Pellet 4.8 Boil 60 min 20.31 45%
3.50 oz Huell Melon3.5 oz Huell Melon Hops Pellet 8.8 Boil at 210 °F 10 min 5.25 17.5%
3.50 oz Tettnang3.5 oz Tettnang Hops $ 21.08 / lb
$ 4.61 		Pellet 3.8 Boil at 210 °F 10 min 2.27 17.5%
4 oz Huell Melon4 oz Huell Melon Hops Pellet 8.8 Whirlpool at 50 °F 0 min 20%
20 oz / $ 4.61
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
15 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g gypsum (calcium sulfate) Flavor Mash 1 hr.
8 g Epsom Salt (MgSO4) Water Agt Boil 0 min.
15 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
5 g gypsum (calcium sulfate) Water Agt Boil 0 min.
1 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
125 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
48.2 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 739 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.69 psi       Temp: 32 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42.7 2.4 60 66 35.4 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 gal Infusion 157 °F 147 °F 60 min
32 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 41.85 gal (167.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 29.85 gal (119.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains (equipment estimates 3.9 g | 15.6 qt) 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 35.49 g | 142 qt) 35.64 142.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.61 18.4  
Pre boil volume (equipment estimates 41.85 g | 167.4 qt) 42 168  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 39 156  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 39 156  
Total: 38.89 155.6
Equipment Profile Used: System Default
 
Notes

Water Profile:

Balanced

Ca: 40ppm
Cl: 50ppm
Sulfates: 60ppm

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  • Last Updated: 2025-01-24 19:33 UTC