Murican Pils

Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Saturday April 4th 2020

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.7%

IBU (tinseth):

28.5

SRM (morey):

4.2

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	American - Pilsner13.5 lb Pilsner	37	1.8	79.4%
3 lb	German - Vienna3 lb Vienna	37	4	17.6%
0.50 lb	Briess - Caramel Malt - 10L0.5 lb Caramel Malt - 10L	35.4	10	2.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Liberty1.5 oz Liberty Hops	Pellet	4	Boil	60 min	12.2	25%
1.50 oz	Liberty1.5 oz Liberty Hops	Pellet	4	Boil	30 min	9.37	25%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	3.32	16.7%
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	4.5	Boil	5 min	3.65	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Liberty (Pellet)	21.57	50%
3 oz	Tettnanger (Pellet)	6.97	50%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	160 °F	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
4.50 g	Gypsum	Water Agt	Mash	--
1.50 ml	Lactic acid	Water Agt	Mash	--
1.50 ml	Lactic acid	Water Agt	Sparge	--

Yeast

Wyeast - Pilsen Lager 2007

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 167 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	0	50	60	0
Mash Chemistry and Brewing Water Calculator

Notes

This recipe is scaled to make 9 gallons of beer in a 10 gallon pot. I start with 9.5 gallons, boil it down to 8-8.5 gallons. I ferment in two 5 gallon corny kegs. Each Corny keg already has 1.25 gallons of preboiled, treated, chilled water. I brew the beer above gravity, bitterness, etc. knowing I will dilute it back down when I add it to the fermenter that already contains water. This allows me to brew 9 gallons of finished beer from one brew session. I usually only use this strategy when making lagers as it is nice to finish with more beer from the longer process and I can also fit 4 corny kegs in my fermentation freezer.

I point this out because the volumes and amounts will likely look strange if you are trying to brew it. I would recommend going off of the percentages and scaling it to your system/volumes.

View Count: 527
Brew Count: 0
Last Updated: 2020-04-04 23:08 UTC

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