American Noble Hoppy Pilsner

169 calories 14 g
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 169 calories (Per )
Carbs: 14 g (Per )
Created Monday August 26th 2019
1.052
1.008
5.72%
71.8
3.37
5.24
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 94.3%
0.60 lb German - Acidulated Malt0.6 lb Acidulated Malt 27 3.4 5.7%
10.6 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 90 min 17.43 12.1%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Boil 45 min 16.27 6.1%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 20 min 11.84 12.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 9.1 12.1%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 10 min 7.09 12.1%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Aroma 10 min 6.42 6.1%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Aroma 5 min 3.65 12.1%
0.75 oz Sterling0.75 oz Sterling Hops Pellet 8.7 Aroma 0 min 9.1%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Aroma 0 min 18.2%
8.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.40 g Gypsum Water Agt Mash 1 hr.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This is based on my Victory Prima Pils clone, same grist and mash schedule. I just upped the IBUs a bit and changed the hops to American noble hop breeds.

Sterling bred to replace Saaz
Liberty and Mount Hood bred to replace Hallertau

Dough in @ 122 F (8.25 gallon watter assuming 1.2 qts/lb)
Protein Rest 20 min (pH should be 5.2-5.3)
Increase mash temp to 149 F
Sacc Rest 60 min
Recirculation through 155 degree water.
Sparge at 170 F until 18 gal

Boil 90 min (add hops per schedule)

Chill to 60 Degrees
Ferment at 50-55 degreees
Lager for 4 weeks 34-38 Degrees F

View Count: 131
Brew Count: 0
Last Updated: 2019-10-24 20:26 UTC

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