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Bavarian Pils

Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Wednesday November 28th 2018

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.8%

IBU (tinseth):

48.2

SRM (morey):

3.1

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	German - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner	38	1.8	94.7%
0.25 lb	German - CaraFoam0.25 lb CaraFoam	37	1.8	2.6%
0.25 lb	German - Vienna0.25 lb Vienna	37	4	2.6%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Tradition1 oz Hallertau Tradition Hops	Pellet	5.9	Boil	60 min	19.95	22.2%
1 oz	Mount Hood1 oz Mount Hood Hops	Leaf/Whole	4	First Wort	0 min	13.52	22.2%
1 oz	Mount Hood1 oz Mount Hood Hops	Leaf/Whole	4	Boil	15 min	6.1	22.2%
1 oz	Hallertau Tradition1 oz Hallertau Tradition Hops	Pellet	5.9	Whirlpool at 160 °F	5 min	7.37	22.2%
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Leaf/Whole	4	Boil	5 min	1.23	11.1%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Tradition (Pellet)	27.32	44.4%
2.50 oz	Mount Hood (Leaf/Whole)	20.85	55.5%
4.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 qt	Temperature	--	130 °F	60 min
12 qt	Temperature	--	145 °F	45 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 422 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Boulder City Tap

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	5	4	5	7	40
Mash Chemistry and Brewing Water Calculator

Notes

Single Decoction

Mash in at 105 F; 1/2 g/gallon CaCl2

10" at 130 F

45 min at 145 F while decocting

15 min at 151 F

10 min at 168 F

Ferm at 50

1 day diacetyl rest at 65 - 68 F after 13 days, then reduced to 40 F

Did not secondary in glass; secondary in stainless, without an air lock (closed system).

Last Updated and Sharing

323

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Brews

Public: Yup, Shared
Last Updated: 2019-03-22 14:59 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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