Pilmers Pilsner - Beer Recipe - Brewer's Friend

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Pilmers Pilsner

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.89 gallons
Post Boil Size: 6.17 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72.5% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday December 26th 2019
1.051
1.011
5.3%
37.7
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 97%
5 oz German - CaraHell5 oz CaraHell 34 11 3%
10.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 15.17 20%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 15.99 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 205 °F 15 min 6.55 20%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Hopback at 205 °F 10 min 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 0 min.
3.82 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 9 21 75 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 161 °F 152 °F 60 min
3.4 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.43 13.7  
Mash volume with grains 4.25 17  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 5.67 g | 22.7 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 7.89 31.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.17 24.7  
Hops absorption losses (hopback) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.13 g | 24.5 qt) 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

Going to go back to some basics here. Single Infusion at 151 deg for 60 min then mash out. 90 minute boil.

Pitch large slug of lager yeast from Adam at Methods...interested to see what the yeast is. Use ALDC at yeast pitch. Use the fast ferment method. Couple days at 50-55, then step up to 60 then finally up to 65/68 for D rest and to ensure final gravity met.

Step crash it by 5 degrees every 8 hours until reached 33-34 deg. Will leave it sit here for 3-5 days and then transfer to purged keg with gelatin or biofine. Use floating dip tube to pull clear beer once it lagers up and fines out.

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  • Last Updated: 2024-12-18 04:26 UTC