The "Hard Way" Pilsner - Beer Recipe - Brewer's Friend

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The "Hard Way" Pilsner

192 calories 20.2 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: 6.82 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Daly
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday February 18th 2016
1.058
1.015
5.7%
39.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 100%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 24.89 47.1%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Boil 30 min 11.96 29.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.26 11.8%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 11.8%
4.25 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
 
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
18 qt Protein Rest 135.3 Decoction -- 127 °F 20 min
5.5 qt Boil/Add 5.5 Qt to Mash Decoction -- 154 °F 90 min
12.755 qt Sparge to Mash Out Sparge -- 170 °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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.07 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 6.82 27.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

-2 2-liter yeast starters required.
-BOIL 90 Minutes!!
-Protein Rest 20 minutes with 135.3 water.
-Pull 5.5 Quarts of mash and heat to 212.
-Boil 22 minutes and add back to mash.
-Stir and mash for 90 minutes.
-Sparge and Mash Out as normal.
-Ferment 2 weeks at 55.
-Warm for 2-3 days.
-Lager for 6 weeks.

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  • Last Updated: 2018-03-12 14:01 UTC