Space Pharmacy

155 calories 16.3 g
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 75 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 13.01 gallons
Post Boil Size: 11.45 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Pete Brothers Brewing
Calories: 155 calories (Per )
Carbs: 16.3 g (Per )
Created Wednesday October 28th 2020
1.047
1.012
4.6%
41.9
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Bestmalz - BEST Pilsen18 lb BEST Pilsen 37 1.9 96%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt - (late boil kettle addition) 34.5 1.5 4%
18.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Goldings1.5 oz Goldings Hops Leaf/Whole 5.7 Boil 60 min 16.81 12.5%
2.50 oz Goldings2.5 oz Goldings Hops Leaf/Whole 5.7 Boil 10 min 10.16 20.8%
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4 Boil 10 min 5.7 16.7%
3 oz Hallertau Blanc3 oz Hallertau Blanc Hops Leaf/Whole 7.5 Whirlpool at 180 °F 10 min 6.03 25%
3 oz Tettnanger3 oz Tettnanger Hops Leaf/Whole 4 Whirlpool at 180 °F 10 min 3.22 25%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.2 gal Strike 151 °F 60 min
4.5 gal Sparge 165 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
12 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 630 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash Temperature: 151°F (66°C), then mash out to 165°F (74°C).

Adjust water to hit a mash pH of 5.4.

Boil for 75 minutes (to drive off DMS) following the hops schedule.

Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.

View Count: 136
Brew Count: 4
Last Updated: 2021-05-11 04:15 UTC

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