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Hefe's German Pilz

183 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: daddyratt
Hop Utilization: 96%
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday December 5th 2021
1.056
1.009
6.2%
48.6
3.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.7%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
10 lb Franco-Belges - Belgian - Pilsen Malt10 lb Belgian - Pilsen Malt 39 1.7 94.1%
170 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Perle1.5 oz Perle Hops Pellet 8.2 Boil 60 min 40.32 42.9%
0.50 oz BSG - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil 15 min 2.2 14.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.66 14.3%
0.50 oz BSG - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.7 Hop Stand 20 min 0.92 14.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Hop Stand 20 min 1.53 14.3%
3.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
21 qt Mash In 1 Temperature 145 °F 145 °F 45 min
21 gal Mash in 2 Temperature 158 °F 158 °F 45 min
21 gal Mash Out Temperature 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.67 g | 34.7 qt) 7.58 30.3  
Mash volume with grains (equipment estimates 9.52 g | 38.1 qt) 8.43 33.7  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 5.5 22  
Total: 7.58 30.3
Equipment Profile Used: System Default
 
Notes

Water Target: Ca 39 Mg 6 Na 26 Cl 56 So4 99 HCO3 0
Water Adj (Distilled):
Gypsum CaSO4 4gm
Epsom MgSO4 2gm
Sodium NaCl 2gm
Chloride CaCl 1gm

Ferment at 50 for 7-10 days to achieve 50% attenuation
room temp for diacetyl - 2-3 days
package and wait 2-3 weeks at 34-38 for clarification.

Boil needs to be on the WEAK SIDE.



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  • Last Updated: 2021-12-05 03:27 UTC