N. German Pils - Beer Recipe - Brewer's Friend

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N. German Pils

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.99 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 94%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday November 7th 2024
1.049
1.008
5.4%
47.5
3.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Weyermann - Barke Pilsner Malt21 lb Barke Pilsner Malt 37.03 1.75 96.6%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 3.4%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 90 min 30.72 33.3%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 90 min 16.75 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.88 gal Protien Rest Infusion 131 °F 131 °F 10 min
Temperature 131 °F 142 °F 40 min
Temperature 142 °F 160 °F 25 min
Temperature 153 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.7 gal (74.8 qt). Suggest reducing initial strike volume to 10.26 gal (41.04 qt) and adding 6.7 gal (26.8 qt) sparge/top-off. 16.96 67.8  
Strike water volume (equipment estimates 16.33 g | 65.3 qt) 16.96 67.8  
Mash volume with grains (equipment estimates 18.07 g | 72.3 qt) 18.7 74.8  
Grain absorption losses -2.72 -10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 13.99 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.96 67.8
Equipment Profile Used: System Default
 
Notes


Knockout a few degrees lower than your primary temperature, allow it to climb to 49F.

49F is the suggested primary temperature for first-use yeast. Subsequent generations can be fermented at a 47F primary temperature, as they are more battle-tested.

After 2 weeks in the primary, you can rack into a corny keg. Keep at 49F for another week and allow some pressure to build in the keg.

After week 3, make sure your beer passes a diacetyl test (warm up a small sample and smell/taste for butter). Once it passes diacetyl, slowly lower the beer, dropping 1F every other day until you reach 40F. Leave at 40F for a week.

Then slowly lower 1F per day to get to 33F. Rest here at least two weeks. After 2 weeks you may see diminished returns, but if you're patient, further resting can continue to improve the beer.

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  • Last Updated: 2024-12-18 20:33 UTC