Hoppy pilsner - Beer Recipe - Brewer's Friend

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Hoppy pilsner

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.46 gallons
Post Boil Size: 5.59 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday April 23rd 2021
1.047
1.012
4.6%
37.3
4.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 92.3%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.6%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 2.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 10 Boil 75 min 30.94 26.3%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 3.5 Boil 45 min 6.34 17.5%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Boil 0 min 28.1%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Dry Hop 7 days 28.1%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
San Jose 95125 Aug 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 20 54 55 14 242
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.56 gal Strike 167 °F 155 °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 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.46 29.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.59 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.59 g | 22.4 qt) 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

OG: 1.048
OABV: 6.25%

5/2/2021 Brewed , 50-55 degree ferment
5/11/2021 Dry hops added, start diacetyl rest until 5/15/2021
5/15/2021 Turn down temp to 30 degrees
5/23/2021 Move to keg for lager until June 16
6/16/2021 carb up for two days or so
6/18/2021 ready to drink

FG: 1.007
ABV: 5.2%

Tasting note:

Might need a do over given pre and post boil water calc did not calculate which threw off an incorrect IBU of 35. Calculated after the fact, and now IBUs are way above a Czech Pils e.g. 50+. Adjusted recipe for next time already to better account for IBUs and malts to fall in range of the style, now a German Pils.









Mash the grains (and calcium chloride, if using) at 145°F (63°C) for 15 minutes. Raise the mash temperature to 155°F (68°C) and hold for 30 minutes. Mash out, vorlauf, and then sparge at 168°F (75°C). Collect 6 gallons (23 L) of 1.038 wort. Boil for 60 minutes, adding hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C). After 4 days of fermentation, add the dry hop addition. After 7 days total, slowly raise the temperature to 60°F (16°C) for 3 days for a diacetyl rest, then slowly lower the beer to 34°F (1°C). Once at final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Lager at 34°F (1°C) for approximately 1 month before serving.

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  • Last Updated: 2021-05-23 20:25 UTC