DIY German Pilsner V3 - Beer Recipe - Brewer's Friend

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DIY German Pilsner V3

154 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://www.homebrewersassociation.org/national-homebrew-competition/winners/
Created: Tuesday June 4th 2024
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 35

1.047
1.010
4.9%
40.8
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Floor-Malted Bohemian Pilsner10.5 lb Floor-Malted Bohemian Pilsner 38 1.8 95.5%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Magnum24 g Magnum Hops Pellet 11 Boil 60 min 33.12 22%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 15 min 5.47 26%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.5 Boil 15 min 2.21 13%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 0 min 26%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.5 Boil 0 min 13%
3.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.20 g Yeast Nutrient Other Boil 10 min.
3.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
4.28 ml Lactic acid Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Brewtan B Other Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 378 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.86 psi       Temp: 38 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 3 10 75 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Temperature -- 130 °F 10 min
Temperature -- 148 °F 60 min
Temperature -- 158 °F 15 min
Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.72 g | 38.9 qt) 8.53 34.1  
Mash volume with grains (equipment estimates 10.6 g | 42.4 qt) 9.41 37.6  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 6.9 27.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

NHC Indianapolis Regional 2025
1st place German Pilsner

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Full volume, no sparge

90min boil

At end of boil, chiller on

  • Check pH near end of mash = target 5.25
  • Check pH near end of boil = target 5.1-5.2 (~2 mL lactic acid in the kettle at end of boil)
  • 90 min boil
  • add 0 min hops at 180F during chilling
  • Ferment at 48F. Slowly raise as fermentation slows. Once at terminal, allow free rise to 65F for D rest.
    *Check pH at end of fermentation = target 4.1-4.2
  • At terminal, soft crash 2F/day to 44F


    Cold crash x 7 days. Keg and lager for 4-5 weeks as close to 32F as possible.



Award Winning Recipe
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  • Last Updated: 2025-04-06 20:41 UTC