Screaming Weevil Pilsner - Beer Recipe - Brewer's Friend

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Screaming Weevil Pilsner

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.31 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday October 3rd 2024
1.046
1.007
5.2%
36.9
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 32.12 66.7%
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 4.43 16.7%
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 1 min 0.38 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.88 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Boil 1 hr.
0.25 tsp Clearzyme Water Agt Primary 1 days
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 12 14 1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion 148 °F 148 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.88 7.5  
Mash volume with grains 2.28 9.1  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.31 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.31 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.19 20.7
Equipment Profile Used: System Default
 
Notes

Cool to 50 F and pitch yeast. Raise to 55 F over the next two days. Then, raise to 58 for 1-2 weeks.

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  • Last Updated: 2024-11-05 03:36 UTC