#62 Jamil German Pilsner (Myburger) - Beer Recipe - Brewer's Friend

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#62 Jamil German Pilsner (Myburger)

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil: Brewing Classic Styles
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday May 21st 2019
1.048
1.010
5.0%
35.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 lb German - Pilsner4.85 lb Pilsner 38 1.6 100%
4.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Perle0.7 oz Perle Hops Pellet 4.9 Boil 60 min 30.04 58.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 15 min 4.67 20.8%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 1 min 0.41 20.8%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
3 g Gypsum Water Agt Mash 90 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 147 °F 90 min
8 qt Sparge -- 160 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.9 g | 19.6 qt) 4.36 17.4  
Mash volume with grains (equipment estimates 5.29 g | 21.2 qt) 4.74 19  
Grain absorption losses -0.61 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.05 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.36 17.4
Equipment Profile Used: System Default
 
Notes

1 liter starter - cold crash for 1 day, decant, align pitch temp
Chill wort to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7-14 days
Raise temp to 60 degrees for diacetyl rest for 1-3 days
Bottle and condition for 14 days
Lager for 4 weeks at 35 degrees

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  • Last Updated: 2019-06-18 02:12 UTC