German Pilsner Weyermann - Beer Recipe - Brewer's Friend

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German Pilsner Weyermann

177 calories 17.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 82 gallons (ending kettle volume)
Pre Boil Size: 85 gallons
Pre Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 97%
Calories: 177 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Tuesday July 23rd 2024
13.3 °P
3.1 °P
5.4%
31.5
3.7
5.9
38.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
120 lb Weyermann - Pilsner120 lb Pilsner 36 1.5 78.9%
30 lb Bestmalz - BEST Vienna30 lb BEST Vienna $ 0.95 / lb
$ 28.50 		37 3.8 19.7%
2 lb Bestmalz - BEST Caramel Hell2 lb BEST Caramel Hell 34.5 5.4 1.3%
152 lbs / $ 28.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 oz Magnum7.5 oz Magnum Hops Pellet 15 Boil 60 min 24.9 31.9%
16 oz Hallertau Mittelfruh16 oz Hallertau Mittelfruh Hops $ 9.90 / lb
$ 9.90 		Pellet 3.75 Whirlpool at 212 °F 0 min 6.58 68.1%
23.50 oz / $ 9.90
 
Other Ingredients
Amount Name Cost Type Use Time
31 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
62 g Gypsum Water Agt Mash 1 hr.
120 ml Phosphoric acid Water Agt Mash 1 hr.
100 ml Phosphoric acid Water Agt Sparge 1 hr.
12 each Whirlfloc Water Agt Boil 15 min.
1 tbsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1.03 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 3085 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
77.4 gal Infusion -- 156 °F 75 min
44.3 gal Sparge -- 160 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 83.78 gal (335.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 71.78 gal (287.13 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 69.16 gal (276.64 qt) 57 228  
Strike water volume at mash thickness of 1.5 qt/lb 57 228  
Mash volume with grains 69.16 276.6  
Grain absorption losses -19 -76  
Remaining sparge water volume 47.25 189  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 83.78 g | 335.1 qt) 85 340  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume (equipment estimates 83.22 g | 332.9 qt) 82 328  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Estimated amount in fermentor 81.4 325.6  
Total: 104.25 417
Equipment Profile Used: System Default
 
Notes

Mill base malts on one notch below normal setting on small mill
Target Strike Temp - 171F
Mash Volume: 68 Gallons
Mash Time: 60 Minutes
Vorlauf 5 minutes
Kettle volume pre-boil = 86 gallons
Correct 60 and WP for alpha acid
60 Minute Boil
10 Tabs Whirlfloc
Stir and check gravity at 30 minutes left, adjust gravity to hit target as need.
Add whirlpool hops, 5 minute whirlpool, 20 minute rest
63F Knockout temp, 63F Fermenter set temp
6g servo
12ml ALDC
1 TBSP Yeast Nutrient
15 minutes at 0.5 Liters per minute O2

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  • Last Updated: 2024-07-23 19:34 UTC