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Website Pilsner

201 calories 16 g 0.440 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 201 calories (Per 0.440L)
Carbs: 16 g (Per 0.440L)
Created: Monday March 7th 2022
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1.050
1.007
5.7%
35.9
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.90 kg Malteurop - Pilsen Malt3.9 kg Pilsen Malt 37.44 3.04 91.5%
175 g Weyermann - Munich Type I175 g Munich Type I 38 14.51 4.1%
185 g Weyermann - Carapils185 g Carapils 34.5 4.11 4.3%
4,260 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 10.2 Boil 60 min 27.28 28.6%
50 g Saaz50 g Saaz Hops Pellet 2.6 Boil 15 min 8.63 71.4%
70 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Yeast Nutrient Other Boil 15 min.
1 each Whirfloc tablet Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
14 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 70 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
12 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.5
Mash volume with grains 18.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 15.7 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Ferment at 12 C for 6 days, then raise to 16 C for a further 3 to 5 days. Check SG for attenuation. If fully attenuated drop temp to 5 C for 3 weeks or longer if possible. This will aid clarity and crispness.

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  • Last Updated: 2026-07-09 09:14 UTC