Hard to Swallow Pils - Beer Recipe - Brewer's Friend

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Hard to Swallow Pils

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday December 1st 2022
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1.047
1.008
5.2%
32.3
3.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Great Western - Superior Pilsen (1.6 °L)9 lb Superior Pilsen (1.6 °L) 35 1.6 85.7%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 9.5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.2 Boil 60 min 13.53 20%
0.50 oz Yakima Valley Hops - GR Monroe0.5 oz GR Monroe Hops Pellet 3.1 Boil 30 min 4.48 20%
0.50 oz Yakima Valley Hops - Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.2 Boil 30 min 10.4 20%
0.50 oz Yakima Valley Hops - GR Monroe0.5 oz GR Monroe Hops Pellet 3.1 Boil 5 min 1.16 20%
0.50 oz Yakima Valley Hops - Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.2 Boil 5 min 2.7 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Salem, Oregon 2020 water report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 0 15 87 52 39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Strike 160 °F 145 °F 60 min
2.5 gal Batch Sparge 175 °F 160 °F 20 min
2.5 gal Batch Sparge 190 °F 175 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Sparge in whatever manor suits you, I noticed a bit of improved efficiency when I started doing 2 smaller batch sparges instead of one big one. I got nothing better to do, so why not.


Ferment according to the “Modified Narziss” regimen popularized by Tasty McDole (R.I.P.): pitch at 45°F (7°C), raising 1°F (0.6°C) every 12 hours until reaching 50°F (10°C); hold at 50°F until 50% of expected attenuation is realized, then raise temperature to 55°F (13°C), and raise again to 60°F (16°C) when 75% of expected attenuation is realized.

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  • Last Updated: 2022-12-01 03:18 UTC