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Paulaner Pils Clone-Take 1

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Ed Anhalt
Hop Utilization: 96%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Thursday December 17th 2020
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1.049
1.011
5.1%
32.7
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17.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.96 lb Weyermann - Bohemian Pilsner Malt7.96 lb Bohemian Pilsner Malt $ 1.83 / lb
$ 14.58 		36.8 2.43 87%
14.10 oz Weyermann - Munich Type I14.1 oz Munich Type I $ 1.70 / lb
$ 1.50 		38 6 9.6%
4.90 oz German - Acidulated Malt4.9 oz Acidulated Malt 27 3.4 3.3%
146.36 oz / $ 16.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Magnum0.45 oz Magnum Hops Pellet 17 Boil 60 min 25.62 31%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 15 min 3.16 34.5%
0.50 oz GR Spalt Select0.5 oz GR Spalt Select Hops $ 2.38 / oz
$ 1.19 		Pellet 4.7 Boil 15 min 3.91 34.5%
1.45 oz / $ 1.19
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.24 psi       Temp: 34 °F       CO2 Level: 2.4 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
4 gal Infusion 162 °F 152 °F 90 min
3.25 gal Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 1.7465 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.99 16  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

It's been several years since I had a Paulaner Pils fresh in Germany and I still think about it often. I won't have a basis for comparison here in the states, but I'll fool myself into believing it's the perfect match.

Brewer Notes:
3-4L starter for yeast with yeast nutrient
O2 for about a min. after cooldown
Diacetyl rest at about 1.02-1.016 for at least 2 days by letting naturally rise to 62F-ish
Transfer to keg and cool back down to 50F, then 40F, then after a few days move to keezer at 34F for lagering
Fine w/gelatin after a few days
Lager as long as I can stand it (2-3 weeks?)

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  • Last Updated: 2024-10-09 02:22 UTC