Strawberry Basil Pilsner V1.1 - Beer Recipe - Brewer's Friend

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Strawberry Basil Pilsner V1.1

160 calories 13.5 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.14 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JBW
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday March 19th 2018
1.049
1.008
5.3%
31.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb American - Pilsner8.75 lb Pilsner 37 1.8 87.5%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 10 7.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 15 Boil 90 min 20.2 18.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.74 27%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 170 °F 15 min 4.68 54.1%
1.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Basil Whole Leaf Spice Boil 1 min.
6 oz Smuckers Strawberry Syrup Flavor Secondary 5 days
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.44 gal Temperature -- 153 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.82 g | 39.3 qt) 9.64 38.6  
Mash volume with grains (equipment estimates 10.62 g | 42.5 qt) 10.44 41.8  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 8.14 32.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 6 24  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

Add Basil in Boil in muslin sock, remove after whirlpool or upon smell being too powerful.

Ramp up to 67 after drop to 1.020 for one week or until yeast is done working, drop to 33 for 1 week for cold crash/mock lager, add Syrup at end of week, wait for spike of yeast work and taste/add syrup to desired flavor, then keg after 1 week.

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  • Last Updated: 2018-03-19 10:10 UTC