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German Pils

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Wednesday March 24th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Premium Pilsner8 lb Premium Pilsner 36.8 1.75 88.9%
1 lb Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt 36.8 3.5 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4.8 Boil 60 min 29.57 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.8 Boil 15 min 9.78 26.7%
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3.46 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 352 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 5 9 57 56 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.7 qt Strike 65 °F 146 °F 20 min
2.9 qt Infusion 212 °F 152 °F 40 min
5 gal Sparge -- 170 °F 60 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 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Start at 45 and let free rise to 50s. diacetyl rest for 9-10 days at 62 and then crash to 32 and lager for 4-6 weeks. Clarify with gelatin.

2L starter or 2 packets yeast

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  • Last Updated: 2025-01-30 20:01 UTC