German Pilsner with a twist - Beer Recipe - Brewer's Friend

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German Pilsner with a twist

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday February 9th 2016
1.055
1.012
5.6%
26.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg German - Pilsner4.9 kg Pilsner 38 1.6 84.5%
0.30 kg German - CaraMunich II0.3 kg CaraMunich II 34 46 5.2%
0.40 kg German - Wheat Malt0.4 kg Wheat Malt 37 2 6.9%
0.20 kg German - Pale Ale0.2 kg Pale Ale 39 2.3 3.4%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 65 min 11.04 33.3%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 80 min 9.8 22.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.95 22.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 22.2%
90 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
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
25 L start mash Temperature -- 50 °C --
step 1 mashing -- -- 63 °C 60 min
step 2 mashing -- -- 68 °C 15 min
out mash step 3 -- -- 76 °C 5 min
Starting Mash Thickness: 4.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 24.9
Mash volume with grains 28.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.8 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Pitch Yeast at 10 degree celcius

ferment for 10 days at 10 celcius

take a diacetyl rest at 17 celcius for 2-3 days after 10 days from pitching

then do the rest of the fermetion at 10c

Total 21 days

5g sugar pr liter
carbonating room temprature for 10 days ther lager cold as possible for 30-60 days or longer

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  • Last Updated: 2016-02-09 18:08 UTC