Bavarian Pils - Beer Recipe - Brewer's Friend

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Bavarian Pils

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday November 28th 2018
1.050
1.013
4.8%
48.2
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 38 1.8 94.7%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.6%
0.25 lb German - Vienna0.25 lb Vienna 37 4 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition1 oz Hallertau Tradition Hops Pellet 5.9 Boil 60 min 19.95 22.2%
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4 First Wort 0 min 13.52 22.2%
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4 Boil 15 min 6.1 22.2%
1 oz Hallertau Tradition1 oz Hallertau Tradition Hops Pellet 5.9 Whirlpool at 160 °F 5 min 7.37 22.2%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Leaf/Whole 4 Boil 5 min 1.23 11.1%
4.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 4 5 7 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Temperature -- 130 °F 60 min
12 qt Temperature -- 145 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 6.14 g | 24.6 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Single Decoction

Mash in at 105 F; 1/2 g/gallon CaCl2

10" at 130 F

45 min at 145 F while decocting

15 min at 151 F

10 min at 168 F

Ferm at 50

1 day diacetyl rest at 65 - 68 F after 13 days, then reduced to 40 F

Did not secondary in glass; secondary in stainless, without an air lock (closed system).

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  • Last Updated: 2019-03-22 14:59 UTC