German Pilsner 24' - Beer Recipe - Brewer's Friend

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German Pilsner 24'

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday September 14th 2024
1.052
1.012
5.3%
36.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb German - Floor-Malted Bohemian Pilsner12.5 lb Floor-Malted Bohemian Pilsner 38 1.8 96.2%
0.50 lb American - Victory0.5 lb Victory 34 28 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 45 min 8.75 22.5%
0.60 oz Charles Faram - Marynka0.6 oz Marynka Hops Pellet 7.5 First Wort 45 min 13.12 16.9%
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 30 min 4.22 25.4%
0.25 oz Charles Faram - Marynka0.25 oz Marynka Hops Pellet 7.5 Boil 30 min 3.82 7%
1 oz Loral1 oz Loral Hops Pellet 11.75 Boil 5 min 6.21 28.2%
3.55 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 163 °F 150 °F 60 min
5 gal 175 °F 175 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 6.13 g | 24.5 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.13 g | 36.5 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

Mash in at 118°F (48°C). Raise to 122°F (50°C) and rest 15 minutes; raise to 140°F (60°C) and rest 15 minutes; then raise to 149°F (65°C) and rest for 25 minutes.

Remove one third of the mash to a separate vessel for decoction and bring it just to a boil. Return it to the rest of the mash, which should bring the mash close to 170°F (77°C). Mash out, adding first-wort hops to the boil kettle. Boil for 70 minutes and whirlpool, following the hops schedule.

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  • Last Updated: 2024-10-03 14:44 UTC