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Non-Alcoholic Pilsnerish

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Post Boil Gravity: 1.011 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 38 calories (Per 12oz)
Carbs: 9 g (Per 12oz)

Created: Saturday March 9th 2024

Original Gravity:

1.011

Final Gravity:

1.010

ABV (standard):

0.2%

IBU (tinseth):

24.9

SRM (morey):

3.4

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.75 lb	Mountain Malt - Mountain Pilsner Base Malt1.75 lb Mountain Pilsner Base Malt	37.4	1.4	74.5%
0.50 lb	Weyermann - Melanoidin0.5 lb Melanoidin	34.5	27	21.3%
0.10 lb	Weyermann - Acidulated0.1 lb Acidulated	27	3.4	4.3%
2.35 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	2.9	Boil at 203 °F	90 min	21.6	75%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	2.9	Boil at 203 °F	15 min	3.34	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		24.94	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Strike	168 °F	165 °F	--
	Mash	Temperature	165 °F	165 °F	45 min
1 gal		Sparge	170 °F	170 °F	--
	Mash Out!	Temperature	170 °F	170 °F	5 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Lactic acid	Other	Whirlpool	5 min.
0.50 each	Whirlfloc Tab	Fining	Boil	5 min.
5 each	Campden Tablets	Other	Primary	8 days
2 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - WLP 618 NA All Day

Amount:	1 Each	Cost:
Attenuation (custom):	10%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 19 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.82 psi Temp: 40 °F CO₂ Level: 2.55 Volumes

Target Water Profile

Fort Collins 2012

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
17	2	3	3	13	61
Mash Chemistry and Brewing Water Calculator

Notes

Mash pH 5.4. Adjust pH post boil down to 4.6. 90 min boil time to make up for high altitude boil temp to allow more time for DMS expulsion (5000ft+). Add 5 campden tabs after fermentation is complete to stabilize beer.

Last Updated and Sharing

174

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Brews

Public: Yup, Shared
Last Updated: 2024-04-20 16:46 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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