Bavarian Pilsner - Beer Recipe - Brewer's Friend

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Bavarian Pilsner

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday March 18th 2019
1.051
1.013
5.1%
28.6
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Caramel Pils10 lb Caramel Pils 35 2.4 87%
0.75 lb German - Vienna0.75 lb Vienna 37 4 6.5%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 6.5%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.28 oz Warrior0.28 oz Warrior Hops Pellet 16 Boil 90 min 18.49 20.9%
0.53 oz Domestic Hallertau0.53 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 6.13 39.6%
0.53 oz Domestic Hallertau0.53 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 3.96 39.6%
1.34 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1.50 tsp Yeast nutrient Water Agt Boil 10 min.
4.50 g Calcium Chloride Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
1.68 g Lactic acid Water Agt Mash 1 hr.
1 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
8 gal . Infusion -- 151 °F 240 min
2.17 gal Sparge -- 156 °F 10 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 8.63 34.5  
Mash volume with grains 9.55 38.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 0.86 g | 3.5 qt) 0.56 2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

No-sparge method with 10 gal. of reverse osmosis water (3.48 qt./lb.). Mash in with initial temperature of 151° F (66° C). Rest for 4 hours, during which time the mash temperature may drop as low as 142° F (61° C). Raise temperature to 156° F (69° C) by applying direct heat and recirculating. Run off to kettle and boil for 90 minutes. Chill to 46° F (8° C) and pitch yeast with 90 seconds of pure O2.
Monitor temperature using thermowell in carboy. Ferment at 48° F (9° C) until gravity reaches 1.020 (approximately 5 days). Let rise to 52° F (11° F) until gravity reaches 1.012 SG (approximately 2 days). Let rise to 62° F (17° C) until completion (approximately 3 days). Closed transfer to fully CO2 purged and sanitized keg. Chill to 32° F (0° C) and lager for 2 weeks. Force carbonate to 2.5 volumes (5 g/L) of CO2.

The very long mash time is a function of convenience, but creates a very fermentable wort. Use gelatin fining if required to clear after lagering. (1 tsp. in 200 mL distilled water, heated to 150° F (66° C)). Lager and add fining at 32° F (0° C). Serve at 38–40° F (3–4° C).

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  • Last Updated: 2019-03-31 19:27 UTC