Lake Superior Pils (no sparge) - Beer Recipe - Brewer's Friend

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Lake Superior Pils (no sparge)

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Saturday December 12th 2015
1.046
1.009
4.9%
37.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Superior Pilsen13.5 lb Superior Pilsen 37 1.6 100%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.05 oz Hallertau Hersbrucker2.05 oz Hallertau Hersbrucker Hops Pellet 4.1 Boil 60 min 30.65 48.8%
0.55 oz Hallertau Hersbrucker0.55 oz Hallertau Hersbrucker Hops Pellet 4.1 Boil 30 min 6.32 13.1%
0.80 oz Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops Pellet 4.1 Whirlpool at 180 °F 0 min 19%
0.80 oz Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops Pellet 4.1 Dry Hop 7 days 19%
4.20 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 455 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 15 min
Infusion -- 155 °F 30 min
Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 6 g | 24 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.13 g | 36.5 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6.03 24.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Target kettle gravity is 1.038

add dry hops on day 4 of fermentation
ferment at 10C for 7 days then raise to
16C at about 2 degrees C per day (day 10) and hold for 3 days (day 13).

Rack to Secondary

then lower to 1C gradually, by 2C per day and hold.

Total primary Carboy time = 14 days

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  • Last Updated: 2015-12-13 15:29 UTC