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Pilsner

142 calories 11.2 g 16 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 142 calories (Per 16oz)
Carbs: 11.2 g (Per 16oz)
Created: Saturday February 11th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Premium Pilsner6 lb Premium Pilsner 36.8 1.75 66.1%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna 36 3.4 22%
13.30 oz Weyermann - Carahell13.3 oz Carahell 34 10 9.2%
4 oz Weyermann - Barke Munich Malt4 oz Barke Munich Malt 37 8 2.8%
9.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Liberty1 oz Liberty Hops Pellet 4 Boil at 212 °F 60 min 15.62 33.3%
1 oz Artisan - Liberty1 oz Liberty Hops Pellet 4 Boil at 212 °F 30 min 12.01 33.3%
1 oz Artisan - Liberty1 oz Liberty Hops Pellet 4 Boil at 212 °F 15 min 7.75 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17.50 g Balanced accumash 1040-1080 Water Agt Mash 90 min.
1 tsp gypsum (calcium sulfate) Water Agt Mash 90 min.
1 tsp Lactic acid Water Agt Sparge 30 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:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 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
3 gal Strike 164 °F 149 °F 60 min
4 gal Sparge 170 °F 170 °F 30 min
0.5 gal Pre boil to get to 6.25 gal. Top Off 56 °F 56 °F --
0.25 gal Added the last 15 min of boil. Top Off 56 °F -- 15 min
0.5 gal Added post boil to get to 5.75 gal. Top Off 212 °F 212 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 56 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.95 11.8  
Mash volume with grains 3.68 14.7  
Grain absorption losses -1.14 -4.5  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.64 30.5
Equipment Profile Used: System Default
 
Notes

164° strike water.
149° mash temp.
Strike water ph 5.03.
5.25 starting mash ph/finished mash ph 5.35.
Added 1 tsp lactic acid to 4 gal of sparge water and only used 3 gal of it and topped off boil kettle with RO water.
The sparge water ph was 3.30.
Post sparge ph 5.35.
Post boil ph 5.31.
12 brix OG.

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  • Last Updated: 2023-02-11 21:55 UTC