Tempe Closet Slow Pour Pils - Beer Recipe - Brewer's Friend

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Tempe Closet Slow Pour Pils

147 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 8.9 °P (recipe based estimate)
Post Boil Gravity: 11.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Wednesday July 8th 2020
11.3 °P
2.0 °P
4.9%
34.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Bohemian Pilsner9 lb Bohemian Pilsner 38 1.9 94.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 18.52 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 70 min 16.26 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
47 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 135 °F 131 °F 10 min
Temperature 131 °F 144 °F 30 min
Temperature 144 °F 160 °F 40 min
Decoction -- -- 10 min
Vorlauf -- -- --
4.5 gal Sparge 160 °F 165 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 131 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 6.29 g | 25.2 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Step by Step
For authenticity, this all-grain recipe employs a step mash coupled with a single decoction. Mill the grains, then mix with 3.0 gallons (11.2 L) of 142 °F (61 °C) strike water to reach a protein rest of 131 °F (55 °C). Hold for 10 min before raising the mash temperature to 144 °F (62 °C). Hold this temperature for 30 minutes. Again, raise the mash temperature to 160 °F (71 °C) and hold there for 40 min. Finally, remove 1⁄3 of your mash, thin, and boil for 10 min before adding the decoction back to the main mash.

Vorlauf until your runnings are clear, and lauter. Sparge the grains with 4.5 gallons (17 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort. Boil for 90 minutes, adding hops at the times indicated. After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast.

Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

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  • Last Updated: 2020-07-08 19:31 UTC