2021 NHC German Pils Tryout Bavarian Pils - Beer Recipe - Brewer's Friend

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2021 NHC German Pils Tryout Bavarian Pils

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jason Morey
Hop Utilization: 90%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday April 6th 2020
1.055
1.015
5.2%
46.8
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pilsner19 lb Pilsner 37 1.8 95%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.2 Boil 60 min 22.12 15.4%
1 oz Magnum1 oz Magnum Hops Pellet 13.2 Boil 45 min 20.31 15.4%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 10 min 2.55 23.1%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.7 Boil 5 min 1.57 15.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 1 min 0.27 15.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 3 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.47 ml Lactic acid Water Agt Mash 90 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
3 Liters
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 848 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Strike 104 °F 104 °F 10 min
protein rest Temperature 104 °F 127 °F 20 min
beta rest Temperature 127 °F 142 °F 40 min
alpha rest Temperature 142 °F 160 °F 40 min
10 gal Batch Sparge 160 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.96 gal (51.83 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 0.96 gal (3.83 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains (equipment estimates 8.15 g | 32.6 qt) 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 8.38 g | 33.5 qt) 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 10.5 42  
Top off amount 0.5 2  
Going into fermentor 11 44  
Total: 16.13 64.5
Equipment Profile Used: System Default
 
Notes

treated 13 gallons of distilled water

Added 5 gallons of tap water to prepare for sparge

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  • Last Updated: 2020-04-11 15:57 UTC