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German Style Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Sunday January 22nd 2023

WBC Pilsner

by Wiregrass Brewing Company

OG: 1.048 FG: 1.008 ABV: 5.3% IBU: 34

Italian Pilsner

by prospero

OG: 1.048 FG: 1.008 ABV: 5.2% IBU: 39

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

39.2

SRM (morey):

6.3

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pilsner8.5 lb Pilsner	37	1.8	89.5%
1 lb	American - Victory1 lb Victory	34	28	10.5%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	60 min	17.49	33.3%
0.50 oz	Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops	Pellet	4.2	Boil	30 min	6.27	16.7%
0.50 oz	Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops	Pellet	4.5	Boil	30 min	6.72	16.7%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.5	Boil	15 min	8.68	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	26.17	66.6%
0.50 oz	Yakima Chief Hops - German Tettnang (Pellet)	6.27	16.7%
0.50 oz	Yakima Chief Hops - German Tettnang (Pellet)	6.72	16.7%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Mash in at 129° and rest for 20 minutes. Vorloff and pull 1 gallon then bring to a boil. After 20 min rest Add the boil back to the mash, then vorloff and pull 1.5 gallons, bring to a boil then add back to the mash to bring to 145-150.	Strike	149 °F	129 °F	20 min
	Begin rest at 145°-150° vorloff then pull 1.5 gallons and bring to a boil then add back to mash after the 40 min rest. Vorloff and pull 1.75 gallons and bring to a boil then add back to mash to reach 156°	Temperature	--	145 °F	40 min
	Rest for 40 mins at 156° then vorloff and start draining to boil kettle	Temperature	--	156 °F	40 min
5 gal	Once draining to boil kettle fly sparge until a pre boil volume of 7 gallons has been achieved.	Fly Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
5 tsp	Yeast Nutrient		Other	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:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Bentley’s BrewerLee Freeland MI

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Cool to under 60° the sprinkle yeast on top of oxygenated wort. Ferment 6-8 weeks at 54°-56° then cold condition in keg at 35° for an addition 3 weeks. Gelatin was used at time of kegging.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-17 18:56 UTC
Snapshot Created: 2023-01-22 21:20 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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