German Pilsner - Beer Recipe - Brewer's Friend

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German Pilsner

154 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JZ cross JP
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday October 14th 2017
1.047
1.010
4.9%
22.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann Floored Bohemian Pilsner8 lb Weyermann Floored Bohemian Pilsner 38 2 88.9%
0.50 lb Briess Carapils (Dextrine)0.5 lb Briess Carapils (Dextrine) 33 1.5 5.6%
0.50 lb Briess Bonlander Munich0.5 lb Briess Bonlander Munich 36 10 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Hersbrucker1.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 22.25 83.3%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.19 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 331 B cells required
$ 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
Try 16 mL phosphoric in strike water before beginning mash. Wait 10 mins then adjust?
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Infusion -- 150 °F 60 min
5.8 qt Mash out Temperature -- 168 °F --
1.5 gal Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.93 g | 31.7 qt) 8.68 34.7  
Mash volume with grains (equipment estimates 8.65 g | 34.6 qt) 9.4 37.6  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

Try higher fermentation temp at 12oC instead of 10oC.

Also, NHC winner used Servomyces yeast nutrient

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  • Last Updated: 2017-11-25 06:57 UTC