German pilsner - Beer Recipe - Brewer's Friend

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German pilsner

140 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Saturday September 22nd 2018
1.043
1.007
4.7%
42.8
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 100%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4 Boil 60 min 34.77 42.9%
1.25 oz Tettnanger1.25 oz Tettnanger Hops Pellet 4 Boil 2 min 2.45 35.7%
0.75 oz Liberty0.75 oz Liberty Hops Pellet 4 Whirlpool at 170 °F 15 min 5.62 21.4%
3.50 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 122 °F 20 min
Infusion -- 153 °F 60 min
3 gal Batch Sparge -- 168 °F 10 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 2.63 10.5  
Mash volume with grains (equipment estimates 3.16 g | 12.6 qt) 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.35 g | 25.4 qt) 6.2 24.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4 16  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 4 16  
Total: 7.33 29.3
Equipment Profile Used: System Default
 
Notes

Ferment at 51, raise to 66 diacytel

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  • Last Updated: 2020-01-21 01:42 UTC