Pilsner - German - Beer Recipe - Brewer's Friend

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Pilsner - German

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jamil Zainasheff
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday January 25th 2018
1.048
1.010
5.0%
33.4
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 lb German - Pilsner9.8 lb Pilsner 38 1.6 100%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Perle28 g Perle Hops Pellet 8.2 Boil 60 min 31.16 50%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 3.9 Boil 15 min 1.98 25%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 3.9 Boil 1 min 0.24 25%
56 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 406 B cells required
$ 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
Goals:

Ca: ~75 (50-75)
Alkalinity: ~20 (0-40)
SO4: ~150 (50-150)
Cl: ~75 (50-100)
RA: -60 to 0

*For Salt Additions*
Mash Volume: 3.7gal    CaCl2: ____ gm   CaSO4: ____ gm
Boil Volume: 5.25gal     CaCl2: ____ gm   CaSO4: ____ gm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Single Infusion Infusion -- 147 °F 90 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 3.68 14.7  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 6.12 g | 24.5 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~55F.
  3. Squeeze 2 packets of WLP830 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
  5. Refrigerate for 72 hours, then decant ~50% of the spent wort.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 3.7 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 160F.                                                ___ F
  8. Add Grains + MASH SALTS @ 158F.                          ___ F
  9. Allow Temperature to fall to 147F prior to closing lid.   ___ F
  10. Total Mash Time: 90 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  11. Add 5L of Boiling Water at the end of Mash and stir into solution.
  12. Begin Vorlauf!

    SPARGE

  13. Heat 6.5gal of Water to 177/178F. Add to Sparge Vessel.
  14. Recirculate 4 times prior to collecting wort.
  15. Attempt to Sparge over 30-40 minutes.

    BOIL

  16. Check Pre-Boil Gravity (goal: 1.037) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  17. Adjust Gravity to Goal (1.037) with remaining Sparge Water

    Adjusted Gravity: ____ (__ @ __F)

    PRE-BOIL pH:     ____

  18. Add Pre-Boil Salts + adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  19. Boil for 90 minutes (goal OG: 1.048)
  20. Add Hops @ 60 minutes.
  21. Add Hops @ 15 minutes.
  22. Add Whirlfloc @ 5 minutes.
  23. Add Hops @ 1 minute.
  24. Chill wort to ~70F after completion of Boil
  25. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag inserted over Hop Back (at the end of auto-siphon)
  26. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  27. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (45F)

    ORIGINAL GRAVITY: ______ (goal: 1.048)

    FERMENTATION

  28. Goal Starting Temp: 45F. Oxygenate for 60s prior to Pitching.
  29. Pitch yeast @ 45F.
  30. RE-OXYGENATE 6 hours later for 30s.
  31. Hold temperature @ 45F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 48F.
  32. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 50F.
  33. After diacetyl has cleaned up, cold crash beer to 40F for ~7 Days prior to transferring to Keg.

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2018-04-11 18:02 UTC