Noble Pils - Beer Recipe - Brewer's Friend

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Noble Pils

161 calories 16.6 g 12 oz
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Beer Stats
Method: Extract
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday June 3rd 2014
1.049
1.012
4.8%
33.7
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Liquid Malt Extract - Light6.5 lb Liquid Malt Extract - Light 35 4 86.7%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz tradition2 oz tradition Hops Pellet 4.5 Boil 65 min 21.9 30.8%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.9 15.4%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 65 min 4.87 7.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 3.03 15.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 4 days 15.4%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Dry Hop 4 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wirfloc Fining Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Danish Lager 2042
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 443 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.54 g | 26.2 qt) 1.95 7.8  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.95 7.8
Equipment Profile Used: System Default
 
Notes

Pitched 2nd generation washed yeast 2042
@75 degrees.
Immediately set fermentor in 52 degrees cooler.

D-Rest 3 days at 60 degrees when primary fermentation is near complete.

Transfer to secondary after D-Rest
Lager at 34 degrees for 4 weeks before bottling or kegging

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  • Last Updated: 2014-06-03 17:39 UTC