German Style Pilsner - Beer Recipe - Brewer's Friend

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German Style Pilsner

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday January 22nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 89.5%
1 lb American - Victory1 lb Victory 34 28 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 17.49 33.3%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 4.2 Boil 30 min 6.27 16.7%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 4.5 Boil 30 min 6.72 16.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 15 min 8.68 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
 
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:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Bentley’s BrewerLee Freeland MI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Cool to under 60° the sprinkle yeast on top of oxygenated wort. Ferment 6-8 weeks at 54°-56° then cold condition in keg at 35° for an addition 3 weeks.
Gelatin was used at time of kegging.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash in at 129° and rest for 20 minutes. Vorloff and pull 1 gallon then bring to a boil. After 20 min rest Add the boil back to the mash, then vorloff and pull 1.5 gallons, bring to a boil then add back to the mash to bring to 145-150. Strike 149 °F 129 °F 20 min
Begin rest at 145°-150° vorloff then pull 1.5 gallons and bring to a boil then add back to mash after the 40 min rest. Vorloff and pull 1.75 gallons and bring to a boil then add back to mash to reach 156° Temperature -- 145 °F 40 min
Rest for 40 mins at 156° then vorloff and start draining to boil kettle Temperature -- 156 °F 40 min
5 gal Once draining to boil kettle fly sparge until a pre boil volume of 7 gallons has been achieved. Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 6.08 g | 24.3 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.44 33.8
Equipment Profile Used: System Default
"German Style Pilsner" German Pilsner (Pils) beer recipe by Fleeulrich. All Grain, ABV 5.58%, IBU 39.17, SRM 6.34, Fermentables: (Pilsner, Victory) Hops: (Hallertau Mittelfruh, German Tettnang) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2023-04-17 18:56 UTC
  • Snapshot Created: 2023-01-22 21:20 UTC