German Pils 2025 - Beer Recipe - Brewer's Friend

German Pils 2025

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.67 gallons
Post Boil Size: 6.56 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday January 5th 2025
1.048
1.010
5.0%
44.6
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Floor-Malted Bohemian Pilsner5.5 kg Floor-Malted Bohemian Pilsner 36.3 1.9 98%
110 g Weyermann - Acidulated110 g Acidulated 27 3.4 2%
5.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g BSG - Magnum24 g Magnum Hops Pellet 12.8 Boil 60 min 37.08 20.2%
50 g Yakima Valley Hops - Hallertau (Mittelfruh)50 g Hallertau (Mittelfruh) Hops Pellet 2.5 Boil 15 min 7.49 42%
45 g Yakima Valley Hops - Hallertau (Mittelfruh)45 g Hallertau (Mittelfruh) Hops Pellet 2.5 Boil 0 min 37.8%
119 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Pull Decoct after 15 Strike 145 °F 145 °F 30 min
Pull Decoct after 15 Decoction 145 °F 155 °F 30 min
Decoction 155 °F 168 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
0.65 g Salt Water Agt Mash 1 hr.
1.50 g Brewtan B Other Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 541 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.5 4 8 57 55 16
Mash Chemistry and Brewing Water Calculator
 
Notes

YOS/RO Water/LODO process

1 Pint Sauergut addition after boil plus lactic acid to target pH of 5.1

Keep at 50F entire time - long ferment/spund

Feedback from prior: added decoction for more malt flavors, increased bitterness. Floor malted pils, 75 min boil for dms reduction

View Count: 247
Brew Count: 1
Last Updated: 2025-01-11 18:06 UTC

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