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7 BBL Republic Pils

136 calories 11.7 g 16 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 264 gallons (fermentor volume)
Pre Boil Size: 270.5 gallons
Post Boil Size: 264.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 86% (brew house)
Source: 1st Republic Brewing Company
Calories: 136 calories (Per 16oz)
Carbs: 11.7 g (Per 16oz)
Created: Wednesday December 16th 2020
1.042
1.007
4.6%
23.4
2.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
330 lb German - Pilsner330 lb Pilsner 38 1.6 97.1%
10 lb German - Acidulated Malt10 lb Acidulated Malt 27 3.4 2.9%
340 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 oz Hallertau Mittelfruh56 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 75 min 16.47 50.9%
22 oz Hallertau Mittelfruh22 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 30 min 4.76 20%
32 oz Saphir32 oz Saphir Hops Pellet 4.25 Boil 5 min 2.12 29.1%
110 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
90 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
750 Grams
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 10469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.52 psi       Temp: 35 °F       CO2 Level: 2.58 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
114.75 gal Strike 165 °F 152 °F 60 min
199 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 270 gal (1080 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 258 gal (1032 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 141.95 gal (567.8 qt) 114.75 459  
Strike water volume at mash thickness of 1.35 qt/lb 114.75 459  
Mash volume with grains 141.95 567.8  
Grain absorption losses -42.5 -170  
Remaining sparge water volume (equipment estimates 198 g | 792 qt) 198.5 794  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 270 g | 1080 qt) 270.5 1082  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -4.13 -16.5  
Post boil Volume (equipment estimates 264 g | 1056 qt) 264.5 1058  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 264.5 g | 1058 qt) 264 1056  
Total: 313.25 1253
Equipment Profile Used: System Default
 
Notes

4 BBL for mash in
5.5 for Sparge

Ferment at 56 deg until gravity reaches 1.025, should be around 4-9 days. Let temperature raise to 68-70 deg or until FG is reached. Crash for 1-2 days and try to keep n BT for 1 week before canning.

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  • Last Updated: 2026-08-12 09:31 UTC