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German Pilsner

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Craft Beer & Brewing - Josh Weikert
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday December 23rd 2020
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1.049
1.011
4.9%
39.9
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 98%
4 oz American - Victory4 oz Victory 34 28 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Warrior0.625 oz Warrior Hops Pellet 16 Boil 60 min 35.51 23.8%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.34 57.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 19%
2.62 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 448 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
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.59 gal Strike 164 °F 152 °F 60 min
4.94 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.47 g | 33.9 qt) 7.75 31  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.78 g | 23.1 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

3 Liter starter with 2 Yeast packs = 454 B cells (7.2 oz DME)

Toward the latter stages of fermentation raise the temp several degrees to aid in diacetyl cleanup. (Raise as high as 55-60)

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks at near freezing, then carbonate to 2.5 volumes.

Recipe: Better German Pils from Josh Weikert. (Adjusted slightly to my system)

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  • Last Updated: 2020-12-23 02:09 UTC