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Perfekt Pils

Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 3.2 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Tyson Schindler
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Thursday April 22nd 2021

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (tinseth):

35.7

SRM (morey):

3.3

Mash pH

5.3

Cost $

n/a

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Fermentation History

Target 52°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.25 lb	Weyermann - Barke Pilsner Malt5.25 lb Barke Pilsner Malt	37.03	1.75	93.3%
3 oz	Weyermann - Carafoam3 oz Carafoam	34.5	2.2	3.3%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	3.3%
90 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Hallertauer Magnum0.35 oz Hallertauer Magnum Hops	Pellet	11.6	Boil	60 min	25.98	16.7%
0.50 oz	Tettnang0.5 oz Tettnang Hops	Pellet	3.2	Boil	15 min	5.08	23.8%
0.75 oz	Hallertauer Mittelfrüher0.75 oz Hallertauer Mittelfrüher Hops	Pellet	2.8	Boil	5 min	2.68	35.7%
0.50 oz	Tettnang0.5 oz Tettnang Hops	Pellet	3.2	Whirlpool at 212 °F	15 min	1.98	23.8%
2.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.35 oz	Hallertauer Magnum (Pellet)	25.98	16.7%
1 oz	Tettnang (Pellet)	7.06	47.6%
0.75 oz	Hallertauer Mittelfrüher (Pellet)	2.68	35.7%
2.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt	Hochhurz Beta	Infusion	154 °F	146 °F	30 min
2.5 qt	Hochhurz Alpha	Infusion	212 °F	158 °F	30 min
5.06 qt	Dunk sparge in new pot	Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	10 min.
1.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 234 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.74 psi Temp: 37 °F CO₂ Level: 2.5 Volumes

Target Water Profile

RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Use boiling water infusion for step mash raise.

Preboil 4.0 gal; postboil 3.4 gal; ~0.25 gal loss to hops to 3.15 gal; + ~0.1 gal from yeast slurry added to 3.25 gal into fermentor; ~0.25 gal loss to trub = 3.0 gal into keg.

Raise temp to 54 after 3 days, then 57 after 3-4 more. Then bump up to 61-63 for another week for a D rest. After final gravity is reached, slowly chill down to lagering temps for 4 weeks or so. Fine with gelatin when cold if you think it needs it (time usually works well enough).

Last Updated and Sharing

431

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Brews

Public: Yup, Shared
Last Updated: 2021-04-22 22:01 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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Perfekt Pils

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