"Cappy" Classic Amer Pilsner - Beer Recipe - Brewer's Friend

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"Cappy" Classic Amer Pilsner

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Tony Gilardi
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Thursday January 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 76.5%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 21.8%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 1.7%
9.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz magnum0.6 oz magnum Hops Pellet 12.1 Boil 60 min 26.9 16.7%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 3.8 Boil 10 min 7.66 41.7%
1.50 oz BSG - Willamette1.5 oz Willamette Hops Pellet 3.8 Hop Stand 1 min 3.88 41.7%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
0.50 each whirlfloc Fining Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 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
3.4 gal strike at 161 Infusion 161 °F 150 °F --
4.2 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.43 13.7  
Mash volume with grains (equipment estimates 4.11 g | 16.4 qt) 4.17 16.7  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 4.46 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5.5 22  
Total: 7.89 31.6
Equipment Profile Used: System Default
 
Notes

2L yeast starter, - 100% RO water - mash ph ~ 5.33
hopstand for 15 mins
Ferment at 48° F (9° C) until activity slows. Ramp 2° F per day until you reach 65° F (18° C) and hold for 2-3 days.
Crash cool to 30° F (-1° C) and lager for 1-3 months.

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  • Last Updated: 2021-07-11 15:43 UTC