Category 2A - German Pilsner rev.3 - Beer Recipe - Brewer's Friend

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Category 2A - German Pilsner rev.3

190 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.3 gallons
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Calories: 190 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Thursday August 28th 2014
14.2 °P
3.5 °P
5.8%
37.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23.14 lb German - Pilsner23.14 lb Pilsner 38 1.6 96.9%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 3.1%
23.89 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.30 oz Perle2.3 oz Perle Hops Pellet 8 Boil 60 min 32.44 50%
1.30 oz Northern Brewer - Hallertau1.3 oz Hallertau Hops Pellet 4 Boil 15 min 4.55 28.3%
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Pellet 4 Boil 0 min 21.7%
4.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
10 g Gypsum Water Agt Other --
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 887 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (How To Brew)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 21 2 36 79 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.42 gal (53.69 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.42 gal (5.69 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.96 35.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.99 -11.9  
Remaining sparge water volume (equipment estimates 7.7 g | 30.8 qt) 7.58 30.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.42 g | 53.7 qt) 13.3 53.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.54 66.1
Equipment Profile Used: System Default
 
Notes

Strike in to mash temp. of 134F. Wait 5 minutes. Pull (thick) decoction of 3.55 gallons. Heat to 156F, rest for 10 min. Heat to boiling. Boil for 5 min. Return decoction to mash for rest at 156F for 20 min.

2.5 tsp of Gypsum to Thousand Oaks water.

http://www.franklinbrew.org/tools/decoction.html

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=V3XYXY1

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  • Last Updated: 2015-01-16 21:08 UTC