Deutschland Pils - Beer Recipe - Brewer's Friend

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Deutschland Pils

161 calories 16.6 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 (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Ferrandino
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday May 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 90.9%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer - German Tettnang2 oz German Tettnang Hops Pellet 4 Boil 60 min 31.62 50%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 4 Aroma 15 min 7.85 25%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 4 Aroma 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
0.50 tsp Wyeast Nutrient Water Agt Mash 15 min.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 0 0 59 59 0
Gypsum - 1.3g mash & 2.5g sparge
Calcium Chloride - 1.1g mash & 2.2g sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.58 gal Strike 148 °F 148 °F 60 min
5.8 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.58 14.3  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.9 31.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes
  1. RO water built up with minerals
  2. Mash PH Target = 5.2
  3. Yeast starter and pitch when wert is 50F
  4. Ferment 50F and then raise to 60 F at end for diacetyl rest
  5. Lager for 4 weeks reducing temperature by 3F per day until 35F
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  • Last Updated: 2022-01-03 15:11 UTC