NA Pilsner - Beer Recipe - Brewer's Friend

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NA Pilsner

28 calories 2.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.007 (recipe based estimate)
Post Boil Gravity: 1.009 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 28 calories (Per 12oz)
Carbs: 2.6 g (Per 12oz)
Created: Saturday August 24th 2024
1.009
1.002
0.9%
19.5
3.5
5.2
12.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Carapils Malt1 lb Carapils Malt $ 2.19 / lb
$ 2.19 		34.5 1.5 43.9%
1 lb Thomas Fawcett - Maris Otter Pale Ale Malt1 lb Maris Otter Pale Ale Malt $ 2.45 / lb
$ 2.45 		38 2.65 43.9%
106 g Briess - Barley, Flaked106 g Barley, Flaked $ 2.34 / lb
$ 0.55 		32.2 1.4 10.2%
13 g German - Melanoidin13 g Melanoidin $ 3.69 / lb
$ 0.11 		37 25 1.3%
8 g Bairds - Roasted Barley8 g Roasted Barley $ 3.05 / lb
$ 0.05 		33 600 0.8%
1,034.18 g / $ 5.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 30 min 15.49 50%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 5 min 4.02 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Gypsum Water Agt Mash 1 hr.
1.50 g Irish Moss Fining Boil 15 min.
1.50 g Calcium Chloride (anhydrous) $ 4.49 / lb
$ 0.01 		Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
1.50 g Citric acid Water Agt Sparge 1 hr.
$ 0.01
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 6.99 / each
$ 6.99
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 59 B cells required
$ 6.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.21 psi       Temp: 36 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 33 90 55 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.75 gal Mash in super high, expect ~15 degree drop over 60 minutes. Strike 185 °F 170 °F 60 min
5.25 gal Fly Sparge 185 °F 169 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 0.77 3.1  
Mash volume with grains 0.95 3.8  
Grain absorption losses -0.29 -1.1  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.33 g | 21.3 qt) 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 6.04 24.1
Equipment Profile Used: System Default
 
Notes

The goal here is to use very little grain, and mash at too high of a temperature to keep fermentable extraction low. I adjusted the brewhouse efficiency to 50% for this.
Can also do less of a crush on the grains to lower efficiency, but I don’t think I’m going to mess with the mill settings on mine.

Plan to mash for an hour, but could cut it shorter. I’m doing a fly sparge, because that’s what I always do. The mash should maybe be a gallon in the tun, if it’s pulling too much out, I may not sparge with the whole 5.25 gallons. But I don’t want it just watery, so IDK.

Only boiling for about 30 minutes, trying to pull around 20 IBU just in case it’s too sweet from the high mash temp.

I think the big deal is ensuring that the pH is down to at least 4.6 BEFORE pitching the yeast. The low attenuation (expected) won’t do much to lower the pH here, so it has to be set beforehand.

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  • Last Updated: 2024-09-09 00:24 UTC