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Pilsner

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Efficiency: 65% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday January 14th 2013
1.050
1.013
4.9%
37.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 97.7%
3 oz American - Carapils (Dextrine Malt)3 oz Carapils (Dextrine Malt) 33 1.8 2.3%
8.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 60 min 13.39 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 30 min 10.29 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 8.74 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 4.81 25%
4 oz / $ 0.00
 
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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 Protein rest. Water Temp: 133 Temperature -- 122 °F 20 min
25% of grist. Heat to 150 for 15 mins, then to boiling. Add back to mash. Add boiling until mash is 153. Sit for 60 mins. Decoction -- 153 °F --
Water Temp: 195 Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.58 14.3  
Mash volume with grains 4.24 16.9  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.77 27.1
Equipment Profile Used: System Default
 
Notes

2L starter.

Pitch yeast starter @ 40. Wort @ ~45.

Ferment @ 50 for 14 days
Diacetyl rest @ 60 for 2-3 days
Ferment @ 50 for 7 days
Rack to secondary, ferment 3 weeks @ 34

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  • Last Updated: 2014-04-02 01:40 UTC