Pocket Pils - Beer Recipe - Brewer's Friend

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Pocket Pils

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.86 gallons
Post Boil Size: 6.11 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Sunday February 10th 2019
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Dry Hopped Pilsner

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OG: 1.048 FG: 1.012 ABV: 4.7% IBU: 51

1.044
1.007
4.9%
44.8
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Bohemian Pilsner9 lb Bohemian Pilsner 38 1.9 98.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.4%
9.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.2 Boil 60 min 25.47 34.8%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.2 Boil 30 min 14.68 26.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 10 min 4.62 17.4%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.2 Boil 0 min 21.7%
5.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2.52 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.65 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 33 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.38 gal Strike 163 °F 152 °F 60 min
5.61 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.42 13.7  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5.83 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7.86 31.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.11 24.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.11 g | 24.4 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Ferment at 50° until 50% attenuation. Raise temp 4°/day until 65°, and let rest 3 - 5 days until complete attenuation. Cold crash to 33°, fine with gelatin and package. Carbonate at 30psi for 3 days.

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  • Last Updated: 2021-03-30 22:17 UTC