Bitburger PIls Clone

147 calories 13.7 g
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Beer Stats
Method: Partial Mash
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Garry Beckham
Calories: 147 calories (Per )
Carbs: 13.7 g (Per )
Created Friday September 24th 2021
1.045
1.009
4.7%
42.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Extra Pale Malt6 lb Extra Pale Malt 33 1.8 77.4%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 12.9%
0.50 lb German - Pale Wheat0.5 lb Pale Wheat 39 1.5 6.5%
0.25 lb Dry Malt Extract - Amber0.25 lb Dry Malt Extract - Amber 42 10 3.2%
7.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 8.2 Boil 90 min 27.62 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 40 min 14.74 44.4%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 0 min 22.2%
2.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Irish Moss Fining Mash 0 min.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       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
  1. Steep Carapils (bagged) in 3 gallon of 150 F for 45 minutes
  2. Remove grains
  3. Add liquid malt extract stir well plus .25 pounds dry malt
  4. Bring to a Boil
  5. Add Perle Hops
  6. At 45 minutes, add 1 ounce of Hallertau Hops
  7. At 40 minutes, add .5 ounce of Hallertau Hops and Irish Moss
  8. At 90 minutes total stop the boil.
  9. Cool. Top off with approximately 2.5 gallons boiled cooled water.
  10. Pitch Yeast at 68 Degrees.
  11. After 2 Days, Lower Temperature to 50 Degrees.
  12. After 7 Days, rack to secondary fermenter.
  13. Lower temp to 35-38 F for 6 weeks.
  14. For bottling, let warm.
    15 After bottling , lager for 4-6 weeks.
View Count: 58
Brew Count: 0
Last Updated: 2021-09-24 19:31 UTC

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