Italian Pilsner - Beer Recipe - Brewer's Friend

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Italian Pilsner

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 84%
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday April 23rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Floor-Malted Bohemian Pilsner8.5 lb Floor-Malted Bohemian Pilsner $ 2.00 / lb
$ 17.00 		38 1.8 87.7%
8 oz German - CaraFoam8 oz CaraFoam $ 1.70 / lb
$ 0.85 		37 1.8 5.2%
8 oz German - CaraMunich I8 oz CaraMunich I $ 1.50 / lb
$ 0.75 		34 39 5.2%
3 oz German - Acidulated Malt3 oz Acidulated Malt $ 1.60 / lb
$ 0.30 		27 3.4 1.9%
155 oz / $ 18.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Perle (8.2 AA)0.9 oz Perle (8.2 AA) Hops $ 2.30 / oz
$ 2.07 		Pellet 7.2 Boil 60 min 21.06 13%
1 oz Saphir (4.25 AA)1 oz Saphir (4.25 AA) Hops Pellet 4.25 Boil 15 min 6.86 14.5%
1 oz Spalter Select (Germany) (3.5 AA)1 oz Spalter Select (Germany) (3.5 AA) Hops Pellet 3.5 Boil 15 min 5.65 14.5%
1 oz Saphir (4.25 AA)1 oz Saphir (4.25 AA) Hops $ 2.00 / oz
$ 2.00 		Pellet 4.25 Boil 5 min 2.75 14.5%
1 oz Spalter Select (Germany) (3.5 AA)1 oz Spalter Select (Germany) (3.5 AA) Hops Pellet 3.5 Boil 5 min 2.27 14.5%
1 oz Saphir (4.25 AA)1 oz Saphir (4.25 AA) Hops $ 2.00 / oz
$ 2.00 		Pellet 2.2 Dry Hop 4 days 14.5%
1 oz Spalter Select (Germany) (3.5 AA)1 oz Spalter Select (Germany) (3.5 AA) Hops Pellet 3.5 Dry Hop 4 days 14.5%
6.90 oz / $ 6.07
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 3 2 60 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Beta Rest Infusion 155 °F 144 °F 45 min
6.5 qt Alpha Rest Infusion 203 °F 161 °F 45 min
13 qt Batch Sparge Sparge 185 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.63 14.5  
Mash volume with grains 4.41 17.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil volume (equipment estimates 4.57 g | 18.3 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

Target a mash pH of 5.4. Stepped infusion mash. Mash in at 144'F for 30-45 minutes, Raise to 161'F for 30-45 minutes. Vorlauf and drain first runnings into kettle.

Sparge with remaining water volume needed to hit pre-boil volume at temperature to raise mash to 170'F. In this case 13-quarts at 185'F.

After boil, chill to 48° F and pitch yeast starter. Allow to free rise to 50° F. Hold at 50° F for 7 days or until fermentation is at ~90%. Allow to rise to 60° F and hold for a 4-5 day diacetyl rest & dry-hop. After diacetyl rest/dry-hop, drop down 5°-8°F every 12 hours until 32-36°F. Hold for 2 weeks or more. Bottle at 2.5 volumes.

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  • Last Updated: 2021-04-28 16:33 UTC