Poppin Pils - Beer Recipe - Brewer's Friend

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Poppin Pils

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 71.8% (brew house)
Source: Jack DeHarpport
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday August 10th 2017
1.050
1.012
5.0%
37.5
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 81%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 14.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.74 oz Citra0.7353 oz Citra Hops Pellet 13 Boil 60 min 35.29 26.9%
1 oz Saaz1 oz Saaz Hops Pellet 3 Aroma 5 min 2.21 36.6%
1 oz Saaz1 oz Saaz Hops Pellet 3 Dry Hop at 50 °F 7 days 36.6%
2.74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 10 PSI at 36 degrees for 3 days       CO2 Level: 2.4 Volumes
 
Target Water Profile
Portland, OR, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 8
Base Portland, OR water with acid malt pH = 5.24
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Add water at 163 F Infusion -- 153 °F 40 min
12 qt Mash out at 159 F Add water at 187 F Infusion -- 158 °F 20 min
Starting Mash Thickness: 1.333 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.5 14  
Mash volume with grains 4.34 17.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Ferment for 12 days at 50 F
Dry hop after 7 days of fermentation has passed for 5 days (until end of primary fermentation)
transfer to secondary and purge with CO2 if fermentation has stopped.
Diacetyl rest for 4 days
Lager for 30 days in secondary at 34 F
Keg or bottle and enjoy

Citra was the best value bittering hop I could find, but the target IBU should be 37.5 regardless of the bittering hop used.
Bittering hops have little to no effect on the aroma if added at 60 minutes.
I recommend noble hops for aroma and dry hopping (Saaz, Hallertau, Tettanger, Spalt) but you could use American hybrid versions as well (Mt. Hood, Crystal, Liberty, Ultra)

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  • Last Updated: 2018-10-16 14:59 UTC