Euro Pils - Beer Recipe - Brewer's Friend

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Euro Pils

165 calories 16.7 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: 1.040 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday September 13th 2015
1.050
1.012
5.1%
30.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 94.6%
5 oz German - CaraHell5 oz CaraHell 34 11 2.7%
5 oz German - Dark Munich5 oz Dark Munich 36 10 2.7%
186 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.38 oz Tettnanger1.38 oz Tettnanger Hops Pellet 4.5 Boil 60 min 23.56 62.4%
0.55 oz Domestic Hallertau0.55 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 6.25 24.9%
0.28 oz Domestic Hallertau0.28 oz Domestic Hallertau Hops Pellet 3.9 Boil 5 min 0.83 12.7%
2.21 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 each Whirlfloc Fining Boil 0 min.
1.10 oz Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Co2       CO2 Level: 2.2 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
Infusion -- 151 °F 60 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 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast and let ferment at 52 for 2 weeks than bring to cellar temp for Diacytel rest for 3 days. Then rack to secondary and let sit for 2 weeks @ 40F for lagering and rack to keg. Let sit for another 2 weeks in the keg.

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  • Last Updated: 2015-09-13 17:05 UTC