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174 calories 16.4 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: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 57% (brew house)
Source: BBBC
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday November 26th 2018
1.053
1.011
5.5%
48.2
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 %
30 g Artisan - Magnum30 g Magnum Hops Pellet 12.3 Boil 60 min 42.92 18.4%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 2.8 Boil 20 min 3.14 17.3%
20 g Artisan - Saaz (US)20 g Saaz (US) Hops Pellet 2.8 Boil 19 min 2.11 12.2%
3 oz cryo pop3 oz cryo pop Hops Pellet 24 Whirlpool at 170 °F 0 min 52%
163.40 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 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

post boil pH 5.34, then added lactic until 5.13
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 2.22 g | 8.9 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.72 g | 34.9 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 7.11 g | 28.5 qt) 8 32  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.89 g | 31.6 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

actual 153.1 mash temp

1.071 fiinal boil gravity at 7.7 gallons

1.053 @ 10 gallons going into fridge

pre fermentation pH 5.13 after 5 cc or so of lactic acid

was supposed to be dry hopped w/ 2 oz of simcoe and 2 oz of citra.... but hop flavor and aroma was too pungent and adding dry hop would have overwhelmed pilsner aspect and pushed straight into pale ale territory

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  • Last Updated: 2024-12-13 11:07 UTC