Pilsner Light - Beer Recipe - Brewer's Friend

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Pilsner Light

101 calories 9.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 101 calories (Per 12oz)
Carbs: 9.9 g (Per 12oz)
Created: Monday March 21st 2016
1.031
1.007
3.1%
11.2
2.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 40.9%
1.50 lb American - Pale 6-Row1.5 lb Pale 6-Row 35 1.8 27.3%
1.75 lb Flaked Corn1.75 lb Flaked Corn 40 0.5 31.8%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.89 17.5%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 3.5 Boil 10 min 4.28 17.5%
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Boil 2 min 1.14 17.5%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Boil 2 min 0.85 15%
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop 14 days 17.5%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Dry Hop 14 days 15%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp amylase Other Secondary 14 days
1 each whirfloc Water Agt Boil 10 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:
63 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.75 gal Infusion -- 147 °F 90 min
2.75 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.75 11  
Mash volume with grains 3.19 12.8  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 5.54 g | 22.2 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Diacytl rest @66 48 hours after fermentation.

Add 1 tsp amylase and lager in secondary 4 weeks at 35 degrees. Drop from 66 - 35 at a rate of 5 degrees per day.

per yeast calc...use 26 grams @ 10B density.

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  • Last Updated: 2017-08-08 06:19 UTC