Quarantine Pilsner - Beer Recipe - Brewer's Friend

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Quarantine Pilsner

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday March 27th 2020
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German Pilsner

by HighVoltageMan!

OG: 1.050 FG: 1.010 ABV: 5.2% IBU: 39

1.058
1.013
5.9%
39.1
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 41.2%
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 38.2%
3 lb German - Vienna3 lb Vienna 37 4 17.6%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 16.59 16.7%
2 oz Edelweisse Blend2 oz Edelweisse Blend Hops Pellet 5 Boil 30 min 15.55 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 3.3 16.7%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 5 min 3.63 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4.50 g Gypsum Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 50 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 160 °F 150 °F 60 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 6.38 25.5  
Mash volume with grains (equipment estimates 6.74 g | 26.9 qt) 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 5.73 g | 22.9 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.73 g | 38.9 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 8 32  
Top off amount 1 4  
Going into fermentor 9 36  
Total: 11.88 47.5
Equipment Profile Used: System Default
 
Notes

This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.

  • I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes.
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  • Last Updated: 2020-03-27 21:20 UTC