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stormy pils

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday July 9th 2022
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1.043
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt 37.03 1.75 97%
0.25 lb Weyermann - Barke Vienna0.25 lb Barke Vienna 36 3.4 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 11.73 18.6%
5 g Magnum5 g Magnum Hops Pellet 15 Boil 30 min 9.01 18.6%
10 g Hersbrucker10 g Hersbrucker Hops Pellet 4 Boil 0 min 37.1%
6.95 g Tettnanger6.95 g Tettnanger Hops Pellet 4.5 Hop Stand at 176 °F 15 min 0.53 25.8%
26.95 g / $ 0.00
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 157 °F 145 °F 75 min
mash out Temperature 145 °F 170 °F 15 min
1 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 2.42 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.42 qt/lb 4.99 20  
Mash volume with grains (equipment estimates 5.64 g | 22.6 qt) 5.65 22.6  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 2.82 g | 11.3 qt) 2.79 11.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Top off amount 0.01 0  
Going into fermentor 5 20  
Total: 7.78 31.1
Equipment Profile Used: System Default
 
Notes

Pitch yeast below 60 f
Primary for 7-10 days at 50(-59) f
Diacetyl rest 2-3 days below 60f
Rack to seccondary
Lager below 40 f for 3-6 weeks

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  • Last Updated: 2023-04-26 03:03 UTC