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167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 55% (brew house)
Source: BBBC
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday November 26th 2018
1.051
1.011
5.3%
40.5
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row 36.8 3.5 44.4%
8.50 lb Weyermann - Pilsner8.5 lb Pilsner 36 1.5 47.2%
0.50 lb Weyermann - Carahell0.5 lb Carahell 34 10 2.8%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Artisan - Magnum23 g Magnum Hops Pellet 12.8 Boil 60 min 34.25 9.2%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 2.3 Boil 30 min 4.21 11.3%
1 oz Artisan - Saaz (US)1 oz Saaz (US) Hops Pellet 2.3 Boil 15 min 2.02 11.3%
2 oz cryo pop2 oz cryo pop Hops Pellet 24 Whirlpool at 170 °F 0 min 0.01 22.7%
2 oz Artisan - Simcoe2 oz Simcoe Hops Pellet 13.5 Dry Hop 0 days 22.7%
2 oz Artisan - Citra2 oz Citra Hops Pellet 11.8 Dry Hop 0 days 22.7%
8.81 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Omega OYL-437 German Lager I DKO strain
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 5 17 60 153 0
5 g gypsum/ 5 gallons
0.5 g calcium chloride/5 gallons

1 mL of lactic/5 gallons

estimated mash pH 5.42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 155 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9 36  
Mash volume with grains 10.44 41.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.18 g | 8.7 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.68 g | 34.7 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 7.08 g | 28.3 qt) 8 32  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.93 g | 31.7 qt) 7 28  
Total: 11.5 46
Equipment Profile Used: System Default
 
Notes

161--> 152

expected 9 degree drop from 18 lbs grain dough in

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  • Last Updated: 2024-10-07 01:17 UTC