Ultra Pilsner - Beer Recipe - Brewer's Friend

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Ultra Pilsner

183 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Zymurgy 09/2015
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday September 5th 2015
1.055
1.016
5.2%
53.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 98.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.7%
11.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 0 min 33.27 11.1%
2 oz Ultra2 oz Ultra Hops Pellet 3 Boil 10 min 7.97 22.2%
2 oz Ultra2 oz Ultra Hops Pellet 3 Boil 5 min 4.38 22.2%
2 oz Ultra2 oz Ultra Hops Pellet 3 Whirlpool at 210 °F 10 min 8.17 22.2%
2 oz Ultra2 oz Ultra Hops Pellet 3 Dry Hop 5 days 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 5 min.
0.50 tsp yeast nutrient Other Boil 5 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: forced       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
protein rest Infusion -- 122 °F 20 min
beta amalyse Infusion -- 145 °F 30 min
alpha amalyse Infusion -- 155 °F 30 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 4.2 16.8  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.01 g | 32.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

2L yeast starter
Kettle 30 minutes at 180-190 then 60 min boil
Oxygenate thoroughly before pitching yeast.
After 2 weeks at 48, add dry hops and raise temp to 55 for 5 days.
Crash to 35 for 2 days and keg w gelatin finings.
Lager 4-5 weeks.
Hop aroma best at 6 weeks.

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  • Last Updated: 2015-09-05 03:16 UTC