Pilsner - Beer Recipe - Brewer's Friend

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Pilsner

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday October 21st 2016
1.056
1.014
5.5%
32.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 97.7%
3.50 oz American - Carapils (Dextrine Malt)3.5 oz Carapils (Dextrine Malt) 33 1.8 2.3%
9.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettenger2 oz Tettenger Hops Pellet 2.1 Boil 60 min 15.77 25%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.1 Boil 10 min 5.72 25%
4 oz Tettnanger4 oz Tettnanger Hops Pellet 2 Whirlpool at 170 °F 30 min 10.89 50%
8 oz / $ 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Ph of 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 150 °F 60 min
Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.04 12.1  
Mash volume with grains 3.81 15.3  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 6.48 g | 25.9 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes

Pitch the yeast at 52°F and ferment at 54°F for 5 days.

Raise temp to 65 for 7 days.

Drop temp to 30-32 degrees for 7 days.

Keg beer and carb. Wait 7 days before consuming.

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  • Last Updated: 2017-06-06 22:43 UTC