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German Pils

Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beto/Chato/Kike/Zamora
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Sunday May 19th 2019

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.4%

IBU (tinseth):

39.2

SRM (morey):

6.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.53 lb	Weyermann - Pilsner7.53 lb Pilsner	36	1.5	75.3%
2.21 lb	American - Vienna2.21 lb Vienna	35	4	21.5%
0.34 lb	American - Caramel / Crystal 60L0.34 lb Caramel / Crystal 60L	34	60	3.2%
10.08 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	El Dorado0.5 oz El Dorado Hops	Pellet	15.1	Boil	60 min	29.8	16.7%
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	5.5	Boil	10 min	7.87	33.3%
0.50 oz	Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops	Pellet	3.8	Boil at 60 °F	5 min	1.49	16.7%
0.50 oz	El Dorado0.5 oz El Dorado Hops	Pellet	15.1	Dry Hop at 60 °F	5 days		16.7%
0.50 oz	Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops	Pellet	3.6	Dry Hop at 60 °F	7 days		16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	El Dorado (Pellet)	29.8	33.4%
1 oz	Hallertau Tradition (Germany) (Pellet)	7.87	33.3%
0.50 oz	Yakima Chief Hops - German Hallertau (Pellet)	1.49	16.7%
0.50 oz	Yakima Chief Hops - German Hallertau (Pellet)		16.7%
3 oz / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
4	1	17	20	50	21.3
Mash Chemistry and Brewing Water Calculator

Notes

tep mash: 144° F 30 minutes; 158° F 30 minutes; mash out 170° F for 20 minutes or until clear. Notes: add 60 ppm Ca, 100 ppm Cl. Add lactic acid for 5.2 ph

No sparge. Top off with water. 60 minute boil. Add lactic for boil ph 5.2 if needed.

1 Whirlfloc tab end of boil. Chill to 48° F, ferment 48° F for 10 days and let ramp to 58° F for 4 days.

Force carbonation while lagering at 36° F for 14 days

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2019-05-20 03:12 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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