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German Pils

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.46 gallons
Post Boil Size: 5.21 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday August 19th 2020
1.052
1.012
5.3%
41.0
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 80%
1 lb American - Vienna1 lb American - Vienna 35 4 10%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb American - Carapils (Dextrine Malt) 33 1.8 5%
0.50 lb United Kingdom - Maris Otter Pale0.5 lb Maris Otter Pale 38 3.75 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 2.9 Boil 10 min 6.76 27.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 90 min 16.05 18.2%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 18.17 36.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash --
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hemlock Lake 10/2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1ml 88% lactic acid = 1.21 grams
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 5.21 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.46 29.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.21 20.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.21 g | 20.8 qt) 5 20  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

ferment at 53 until 50% attenuation 4-7 days
add 5 F every 12 hours till 68 4-10 days
no off flavors, down 5F every 12 till 32 5 days add (gelatin at 50F in this step above, leave at 50 for 2 days, transfer, then keep going down.)
keg and carb+server wait 5 days

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  • Last Updated: 2020-08-21 14:51 UTC