Rothaus Pils HomebrewingDIY - Beer Recipe - Brewer's Friend

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Rothaus Pils HomebrewingDIY

156 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.14 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ryan Pachmayer
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Tuesday September 3rd 2024
1.048
1.007
5.4%
37.7
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Barke Pilsner Malt6.5 lb Barke Pilsner Malt 37.03 1.75 100%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.05 oz Hallertauer Mittelfrueh1.05 oz Hallertauer Mittelfrueh Hops Pellet 3.4 Boil 60 min 20.53 27.4%
0.70 oz Tettnang (Tettnang Tettnager)0.7 oz Tettnang (Tettnang Tettnager) Hops Pellet 2 Boil 60 min 8.05 18.3%
0.52 oz Hallertauer Mittelfrueh0.52 oz Hallertauer Mittelfrueh Hops Pellet 3.4 Boil 10 min 3.69 13.6%
0.52 oz Tettnang (Tettnang Tettnager)0.52 oz Tettnang (Tettnang Tettnager) Hops Pellet 2 Boil 10 min 2.17 13.6%
0.52 oz Hallertauer Mittelfrueh0.52 oz Hallertauer Mittelfrueh Hops Pellet 3.4 Boil 5 min 2.03 13.6%
0.52 oz Tettnang (Tettnang Tettnager)0.52 oz Tettnang (Tettnang Tettnager) Hops Pellet 2 Boil 5 min 1.19 13.6%
3.83 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Baking Soda Water Agt Mash 1 hr.
4.50 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
85.5%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: Keg with 18.39 PSI       CO2 Level: 2.8 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.3 qt Saccharification Temperature -- 144 °F 40 min
Head Retention Temperature -- 160 °F 40 min
Mash Out Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.03 8.1  
Mash volume with grains 2.55 10.2  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.14 g | 20.6 qt) 4.14 16.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.75 15  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.75 g | 15 qt) 3.5 14  
Total: 5.2 20.8
Equipment Profile Used: System Default
 
Notes

use bottled spring water
ferment at 49F for 2-3 weeks,
once diacetyl has cleared slowly lower it down to 31F lager for 4-6 weeks

https://homebrewingdiy.beer/index.php/2021/04/27/deep-dive-on-brewing-german-pilsners/

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  • Last Updated: 2024-09-08 20:17 UTC