SoCal Pils - Beer Recipe - Brewer's Friend

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SoCal Pils

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Highland Park Brewery
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday December 6th 2018
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1.049
1.009
5.4%
34.3
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Aroma 5 min 34.3 57.1%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 5 days 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirlfloc Water Agt Boil 15 min.
5 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 22       CO2 Level: 2.4 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
Sparge -- 154 °F 60 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 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Mash at 155 deg F for 45 minutes.
Boil for 90 minutes.
Ferment at 55 deg F with dicetyl rest when fermentation is 70% .

To reduce DMS, boil down to 4.5 gallons in kettle. At flame out, top off with 1 gallon of chilled sterile water. This should bring wort to 185 deg F -195 deg F to reduce the potential of DMS development.

Note: There has been some discussion that the potential for DMS in today's processed malts is uncommon.

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  • Last Updated: 2021-10-13 15:15 UTC