german pils

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Monday December 3rd 2018

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

28.2

SRM (morey):

2.9

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	German - Pilsner8 lb Pilsner	38	1.6	98.5%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.5%
8.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.5	Boil	60 min	28.2	50%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.5	Aroma	0 min		50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Mittelfruh (Pellet)		28.2	100%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride		Water Agt	Mash	1 hr.
4 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

White Labs - Pilsner Lager Yeast WLP800

Amount:	2 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 426 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
64.6	0	0	53.5	82.5	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Infusion	--	148 °F	90 min
	mash out	Sparge	--	170 °F	--
3 gal		Sparge	--	165 °F	--
Starting Mash Thickness: 1.8 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.8 qt/lb	3.66	14.6
Mash volume with grains	4.31	17.2
Grain absorption losses	-1.02	-4.1
Remaining sparge water volume	3.61	14.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.4 g \| 29.6 qt)	6	24
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.15	-0.6
Post boil volume (equipment estimates 3.6 g \| 14.4 qt)	5	20
Estimated amount in fermentor	5	20
Total:	7.27	29.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 86% 32.5 ppg

Ending Kettle: 92% 35 ppg

Brew House Efficiency N/A

Wort Volume:

4.9 Gallons

Expected 5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.052
Actual OG: 1.058

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Updated	Comment
12/9/2018 4:51 PM over 6 years ago	+0	Mash Complete		4 Gallons	5.4	2/20/2021 3:43 AM over 3 years ago	strike water 158 degrees remeber to lower mash temp before adding grain. mash temp spiked to 160 degrees. keep sparge water under medium heat. lowered to 155
12/9/2018 9:40 PM over 6 years ago	+0	Pre-Boil Gravity	1.044	6 Gallons		2/20/2021 3:43 AM over 3 years ago	added another 10 minutes to the boil due to breaker tripping and losing boil more than once. most likely the reason for having less than 5 gallons in the kettle after the boil
12/9/2018 10:35 PM over 6 years ago	+0	Boil Complete	1.058	4.9 Gallons		2/20/2021 3:43 AM over 3 years ago	added flameout addition (2oz) and ran sparge arm through hop basket for 5 minutes, then allowed the basket to drain for 5 more minutes. proceded to chill"(outlet hose on the chiller NEEDS weight on the end. jumped out of the sink more than once. using the sparge arm to transfer into the kettle worked really well. lots of foam indicating aeration. only concern is the amount of sediment in the in the hydromter.
12/9/2018 11:25 PM over 6 years ago	+0	Brew Day Complete	1.058			2/20/2021 3:43 AM over 3 years ago	overshot my estimated OG. my initial efficiency was set to 80. I achieved 85% on this batch. next batch of this same beer I would scale my base malt back to achieve a OG closer to 1.050. grain bill for this batch was 8.75lbs pils and 2oz of acidulated.

Notes

add flameout hops, run 212 degree wort through sparge arm to sanitize, allow 10 minute steep before chilling wort. transfer wort to fermenter using sparge arm.

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Last Updated: 2018-12-09 23:14 UTC

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german pils