Pilmers Pilsner - Beer Recipe - Brewer's Friend

Pilmers Pilsner

167 calories 16.1 g
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.02 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72.5% (brew house)
Calories: 167 calories (Per )
Carbs: 16.1 g (Per )
Created: Thursday December 26th 2019
1.051
1.011
5.3%
48.9
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 97%
5 oz German - CaraHell5 oz CaraHell 34 11 3%
10.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 15.22 20%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 25.86 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 205 °F 20 min 7.83 20%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Hopback at 205 °F 10 min 20%
5 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.94969 gal Strike 161 °F 153 °F 45 min
3.41719 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 3 9 21 13 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Going to try to single decoct the beer with hochcurz mashing.

Mash at 144 for 30-45 mins (decoct from here to 160)
Mash at 160 for 30 mins
Mashout at 168 for 15 mins.

60 minute boil should be fine with the malt to drive off dms. Only 5 gallon batch so will boil aggresive.

Pitch yeast at 50 degree to ferment. Will step up in 5 days to 55 for 3 days, 60 for two days then 65 for two more days. Will check to see the beer passes diacetyl. Once it does begin stepping down. Will work back every day 5 degrees until getting to 33 then hold for a solid 2 weeks minimum. I may transfer to other all rounder to get it off the yeast but I think last time it did fine on yeast and seemed to clean up even though there weren't really off flavors.

Blending 5 gallons of RO water with city water to keep mineral content low.

View Count: 267
Brew Count: 6
Last Updated: 2023-12-27 22:02 UTC

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