Ramsteiner Hof Pilsner (3 gallon, All grain) - Beer Recipe - Brewer's Friend

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Ramsteiner Hof Pilsner (3 gallon, All grain)

165 calories 16.7 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: 5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday October 25th 2014
1.050
1.012
5.0%
26.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.64 lb German - Pilsner5.64 lb Pilsner 38 1.6 100%
5.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.54 oz Perle0.54 oz Perle Hops Pellet 5.3 Boil 60 min 21.7 47.4%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.51 26.3%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.39 26.3%
1.14 oz / $ 0.00
 
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:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.52 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 qt Temperature of strike water: 160.1 (F) Infusion -- 147 °F 90 min
15.9 qt Sparge -- 160 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.76 7.1  
Mash volume with grains 2.21 8.9  
Grain absorption losses -0.71 -2.8  
Remaining sparge water volume (equipment estimates 3.74 g | 14.9 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.96 23.8
Equipment Profile Used: System Default
 
Notes

2L starter with 7.2 oz of DME.

Chill the wort down to 44º (7º C) and rack beer away from the bulk of the cold break material before oxygenating and pitching the yeast. Warm the fermentation chamber slowly over the first 36 hours to 48 hours to 50º F (10º C) and hold that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl.

Carbonate to 2.52 Volumes of CO2.

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  • Last Updated: 2015-02-10 19:39 UTC