Space Pharmacy

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: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pete Brothers Brewing
Calories: 161 calories (Per )
Carbs: 16.6 g (Per )

Created: Wednesday October 28th 2020

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

40.3

SRM (morey):

3.7

Mash pH

5.5

Cost

12.00

Fermentables

Amount	Fermentable	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 %
2 oz	Goldings2 oz Goldings Hops	$ 2.00 / oz $ 4.00	Leaf/Whole	4.4	Boil	60 min	17.01	16.7%
2 oz	Goldings2 oz Goldings Hops	$ 2.00 / oz $ 4.00	Leaf/Whole	4.4	Boil	10 min	6.17	16.7%
2 oz	Tettnanger2 oz Tettnanger Hops	$ 2.00 / oz $ 4.00	Leaf/Whole	4	Boil	10 min	5.61	16.7%
4 oz	Hallertau Blanc4 oz Hallertau Blanc Hops		Leaf/Whole	8.7	Whirlpool at 180 °F	10 min	9.33	33.3%
2 oz	Tettnanger2 oz Tettnanger Hops		Leaf/Whole	4	Whirlpool at 180 °F	10 min	2.14	16.7%
12 oz / $ 12.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Goldings (Leaf/Whole)	$ 2.00 / oz $ 8.00	23.18	33.4%
4 oz	Tettnanger (Leaf/Whole)	$ 2.00 / oz $ 8.00	7.75	33.4%
4 oz	Hallertau Blanc (Leaf/Whole)		9.33	33.3%
12 oz / $ 16.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.2 gal	Strike	161 °F	151 °F	60 min
4.5 gal	Sparge	165 °F	165 °F	20 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	--
0.50 each	Whirlfloc	Water Agt	Boil	5 min.
12 g	Gypsum	Water Agt	Mash	--
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--

Yeast

Imperial Yeast - L13 Global

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium-low
Optimum Temp:	46 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 655 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: 920
Brew Count: 5
Last Updated: 2023-03-29 18:24 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!