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BRBC German Pils

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.04 gallons
Post Boil Size: 6.79 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briar Ridge Brewing Company
Hop Utilization: 98%
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Thursday August 27th 2020

Saphir German Pils

OG: 1.049 FG: 1.008 ABV: 5.4% IBU: 35

Luigi

by Iliff Avenue Brewhouse

OG: 1.053 FG: 1.011 ABV: 5.5% IBU: 37

Jamil's Pils

by brunsy70

OG: 1.056 FG: 1.015 ABV: 5.4% IBU: 39

Original Gravity:

1.062

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

35.8

SRM (morey):

3.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pilsner12 lb Pilsner	38	1.6	92.8%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	2.9%
9 oz	German - Carapils9 oz Carapils	35	1.3	4.3%
207 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops	Pellet	11.8	Boil	60 min	30.94	27.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	10 min	4.82	36.4%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.8	Boil	0 min		36.4%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Magnum (Pellet)	30.94	27.3%
1 oz	Hallertau Mittelfruh (Pellet)	4.82	36.4%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		36.4%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Protein Rest	Infusion	122 °F	122 °F	20 min
	Beta Rest	Infusion	148 °F	148 °F	30 min
	Alpha Rest	Infusion	156 °F	158 °F	30 min
	Mash Out	Infusion	168 °F	168 °F	10 min
4.5 gal		Sparge	168 °F	168 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Other	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
0.75 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.20 g	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 475 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.73 psi Temp: 40 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Temperature adjusted by RIMS during the Mash.

Pitch Yeast at 60 degrees F.

Ferment @ 50 degrees F

Increase temp to 65 degrees F @ 50% attenuation (1.037)

Keep at 66 degrees F until finished and diacetyl rest (about 7 days

Crash to 50 degrees F

Add Gelatin 1/2 tsp to 1/4 cup 145 to 150 degree water

Cold crash to as close to 34 degrees F as possible

Hold temp and Keg after 7 days

Last Updated and Sharing

237

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Brews

Public: Yup, Shared
Last Updated: 2020-09-04 19:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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