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Pilmers Pilsner

Method: All Grain
Style: Classic American Pilsner
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.07 gallons
Post Boil Size: 11.2 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72.5% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Thursday December 26th 2019

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

36.4

SRM (morey):

3.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19.09 lb	German - Pilsner19.09 lb Pilsner	38	1.6	97%
9.55 oz	German - CaraHell9.55 oz CaraHell	34	11	3%
19.69 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.91 oz	Saaz1.91 oz Saaz Hops	Pellet	3.5	First Wort	0 min	14.66	20%
3.82 oz	Saaz3.82 oz Saaz Hops	Pellet	3.5	Boil	20 min	15.45	40%
1.91 oz	Saaz1.91 oz Saaz Hops	Pellet	3.5	Boil at 205 °F	15 min	6.33	20%
1.91 oz	Artisan - Saaz (Czech)1.91 oz Saaz (Czech) Hops	Pellet	3.5	Hopback at 205 °F	10 min		20%
9.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7.64 oz	Saaz (Pellet) 7.639999982524 oz Saaz (Pellet) Hops	36.44	80%
1.91 oz	Artisan - Saaz (Czech) (Pellet)		20%
9.55 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.4 gal	Strike	161 °F	153 °F	45 min
6.5 gal	Sparge	168 °F	168 °F	10 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
9 ml	Lactic acid	Water Agt	Mash	0 min.
3.82 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.91 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Czech Budejovice Lager Yeast WLP802

Amount:	3.82 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 753 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
12	3	9	21	13	25
Mash Chemistry and Brewing Water Calculator

Notes

Going to try to single decoct the beer with hochcurz mashing.

Mash at 144 for 30-45 mins (decoct from here to 160)
Mash at 160 for 30 mins
Mashout at 168 for 15 mins.

60 minute boil should be fine with the malt to drive off dms. Only 5 gallon batch so will boil aggresive.

Pitch yeast at 50 degree to ferment. Will step up in 5 days to 55 for 3 days, 60 for two days then 65 for two more days. Will check to see the beer passes diacetyl. Once it does begin stepping down. Will work back every day 5 degrees until getting to 33 then hold for a solid 2 weeks minimum. I may transfer to other all rounder to get it off the yeast but I think last time it did fine on yeast and seemed to clean up even though there weren't really off flavors.

Blending 5 gallons of RO water with city water to keep mineral content low.

Last Updated and Sharing

315

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Brews

Public: Yup, Shared
Last Updated: 2024-09-28 18:48 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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