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Screaming Weevil Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)

Created: Thursday October 3rd 2024

Original Gravity:

1.047

Final Gravity:

1.007

ABV (standard):

5.3%

IBU (tinseth):

26.8

SRM (morey):

2.9

Mash pH

5.5

Cost $

14.02

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5.25 lb	Weyermann - Pilsner5.25 lb Pilsner	$ 1.70 / lb $ 8.93	36	1.5	100%
5.25 lbs / $ 8.93

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	$ 2.34 / oz $ 2.34	Pellet	2.5	Boil	60 min	17.66	50%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 2.75 / oz $ 1.38	Pellet	2.3	Boil	30 min	6.24	25%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 2.75 / oz $ 1.38	Pellet	2.3	Boil	10 min	2.94	25%
2 oz / $ 5.09

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)	$ 2.34 / oz $ 2.34	17.66	50%
1 oz	Hallertau Mittelfruh (Pellet)	$ 2.75 / oz $ 2.75	9.18	50%
2 oz / $ 5.09

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.25 gal		Infusion	150 °F	148 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
0.25 tsp	Lactic acid	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
0.25 tsp	Clearzyme	Water Agt	Primary	0 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:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 46 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.2 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

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

Notes

Cool to 50 F and pitch yeast.
Raise to 58 F over the next two days.
Ferment until gravity stabilizes = 3 days of same reading.
Raise temp to 68 and do a Diacetyle rest for 2-3 days.
Lower temp to 32-36 at a rate of 4 degrees every hour and lager for a minimum of 2 weeks.

Option: After DR you may immediately lower temp to 32-36 degrees. Some believe this stresses the yeast, but I have not experienced that.

Optional step mash:
15 mins @113
20 mins @140
30 mins @150
10 mins @168

Last Updated and Sharing

133

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Brews

Public: Yup, Shared
Last Updated: 2025-02-02 21:43 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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