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German Pils

150 calories 13.8 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: 8.19 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday February 2nd 2024
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1.046
1.009
4.9%
34.7
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Bestmalz - BEST Pilsen8.5 lb BEST Pilsen 37 1.9 87.2%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 10.3%
4 oz Briess - Victory Malt4 oz Victory Malt 34.5 28 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 16.2 Boil 60 min 33 35.5%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 10 min 1.68 32.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 0 min 32.3%
1.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
1.32 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.88 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Canning Salt Water Agt Mash 1 hr.
0.61 g Chalk Water Agt Mash 1 hr.
2.93 ml Lactic acid Water Agt Mash 1 hr.
0.82 g Gypsum Water Agt Sparge 15 min.
1.08 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
1.54 g Epsom Salt Water Agt Sparge 15 min.
0.62 g Canning Salt Water Agt Sparge 15 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.22 psi       Temp: 37 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
German Pils
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 70 70 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.87 gal Strike 158 °F 150 °F 60 min
4 gal 185 °F 165 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.88 19.5  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8.19 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 9.66 38.6
Equipment Profile Used: System Default
"German Pils" German Pils beer recipe by Brandon Pflipsen. All Grain, ABV 4.85%, IBU 34.67, SRM 4.18, Fermentables: (BEST Pilsen, Carapils Malt, Victory Malt) Hops: (Magnum, Hallertau Mittelfruh) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Chalk, Lactic acid, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2024-04-12 12:28 UTC