Opa Julius Saarland Pils - Beer Recipe - Brewer's Friend

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Opa Julius Saarland Pils

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Florio
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday February 22nd 2015
1.050
1.013
4.8%
32.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 57.1%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 33.3%
8 oz German - CaraHell8 oz CaraHell 34 11 4.8%
8 oz German - Vienna8 oz Vienna 37 4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.61 28.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 12 28.6%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.87 14.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 2 min 0.58 14.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Dry Hop 7 days 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 451 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 1 and 1/4 cup      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
I used store bought spring water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Primary fermentation about 7 days at 50-55F. secondary with Dry Hops for 7 days at 45-48F. Remove dry hop (bag) and lager for another 21-28 days at 38-45F until golden-clear. Bottle with 1/3 cup of extra light DME boiled for 10. Store cellar temp 50-55F for 3 weeks. Peak taste from 5-10 weeks. Can keep for 6 months in dark cool area.

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  • Last Updated: 2015-02-22 22:55 UTC