My Best Pils - Beer Recipe - Brewer's Friend

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My Best Pils

150 calories 13.1 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Friday October 16th 2020
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OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 30

1.046
1.008
5.0%
29.8
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 38 1.8 81.2%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.9%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 4.3%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 11.6%
8.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.48 oz magnum0.48 oz magnum Hops Pellet 12.1 Boil 60 min 22.93 24.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.69 25.3%
1 oz Artisan - Perle1 oz Perle Hops Pellet 7.1 Boil 1 min 1.21 50.5%
1.98 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Chalk Water Agt Mash 90 min.
0.50 g Epsom Salt Water Agt Mash 90 min.
0.21 g Baking Soda Water Agt Mash 90 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.15 g | 36.6 qt) 8.78 35.1  
Mash volume with grains (equipment estimates 9.84 g | 39.4 qt) 9.47 37.9  
Grain absorption losses -1.08 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.45 29.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes
  • Light easy boil reduces Maillard reactions and keeps this very pale.

  • Use quality fresh ingredients for best results on this beer! The rice is optional but I find it dries the beer out and leaves a better crisp flavor. Glucoamylase - 10 mL will do the same thing.

  • Mash at a low temp 149-150° for a light body.

  • Use very low mineral content pure water. I start with distilled and add very little mineral salts.

  • Medium carbonation, to much will give a carbonic bite off flavor.

  • I've also tried WLP940 Mexican lager yeast,(supposedly from Modelo) that turns out a wonderful pils. Wyeast 2206 and WLP860, (860 gives a more malty flavor), is surprising tasty also given enough lagering time. Stay away from the Saaz hops if substituting as the spicy peppery taste will hide everything else.

  • Use the correct glassware to drink.

  • Very dry and clean that attenuates well producing a tasty crisp pilsner. It pours with an extremely bright white head that dissipates to a thin line that lasts. Clear and brilliant.
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  • Last Updated: 2025-04-10 18:21 UTC