German Pilsner 1 - Beer Recipe - Brewer's Friend

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German Pilsner 1

139 calories 11.4 g 330 ml
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Embu Brew House
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Wednesday July 4th 2018
1.046
1.007
5.0%
25.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 100%
4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 3.5 Boil 60 min 15.41 30%
30 g Tettnanger30 g Tettnanger Hops Pellet 3.5 Boil 15 min 7.64 30%
20 g Tettnanger20 g Tettnanger Hops Pellet 3.5 Boil 5 min 2.05 20%
20 g Tettnanger20 g Tettnanger Hops Pellet 3.5 Boil 0 min 20%
100 g / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sao Lourenco
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 10 2 6 46
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 60 min
Mashout Temperature -- 75 °C 10 min
20 L -- -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 19.1 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 50°F (10°C) until final gravity is reached; increase the temperature by a few degrees at the latter stages of fermentation to aid in diacetyl cleanup. Once the beer completes fermentation, but before packaging, you may want to cold crash it to 35°F (2°C) for 48 hours to improve clarity. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Store carbonated beer at near-freezing temperatures for at least 4 weeks before drinking.

Lagers take longer to ferment than ales do. Ideally, you would do a diacetyl rest when fermentation is approximately 75% complete. A diacetyl rest is nothing more than allowing the fermenting beer to warm up to room temperature for 3-4 days...it gives the yeast a chance to consume the diacetyl that was created during fermentation. At any rate, a general rule of thumb is to let a lager ferment for 10 days, then diacetyl rest for 3-4 days. I personally transfer to secondary at this point but others don't transfer at all. Then cool to lager temps (32-40 degrees F) and leave it for 4-6 weeks.

-----
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F

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  • Last Updated: 2018-07-10 00:34 UTC