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Castleberry Pils

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 39 gallons (fermentor volume)
Pre Boil Size: 42 gallons
Post Boil Size: 39 gallons
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 12.4 °P (recipe based estimate)
Efficiency: 83.5% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Friday April 8th 2022
12.4 °P
2.0 °P
5.5%
24.7
2.6
5.3
53.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48 lb Weyermann - Pilsner48 lb Pilsner $ 0.94 / lb
$ 45.12 		36 1.5 82.8%
8 lb Weyermann - Carafoam8 lb Carafoam $ 1.01 / lb
$ 8.08 		34.5 2.2 13.8%
2 lb Rice Hulls2 lb Rice Hulls 0 0 3.4%
58 lbs / $ 53.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Mt. Hood7 oz Mt. Hood Hops Pellet 4.8 Boil 60 min 16.88 40%
3.50 oz Huell Melon3.5 oz Huell Melon Hops Pellet 6.4 Boil at 210 °F 10 min 4.08 20%
3 oz Tettnang3 oz Tettnang Hops Pellet 2.5 Boil at 210 °F 10 min 1.37 17.1%
4 oz Huell Melon4 oz Huell Melon Hops Pellet 6.4 Whirlpool at 210 °F 0 min 2.41 22.9%
17.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
13 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g gypsum (calcium sulfate) Flavor Mash 1 hr.
8 g Epsom Salt (MgSO4) Water Agt Boil 0 min.
13 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
8 g gypsum (calcium sulfate) Water Agt Boil 0 min.
1 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
125 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
48.2 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 643 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.69 psi       Temp: 32 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42.7 2.4 60 66 35.4 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 gal Infusion 157 °F 147 °F 60 min
31 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 41.76 gal (167.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 29.76 gal (119.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains (equipment estimates 3.9 g | 15.6 qt) 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 35.98 g | 143.9 qt) 36.23 144.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.02 16.1  
Pre boil volume (equipment estimates 41.76 g | 167 qt) 42 168  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.51 -2  
Post boil Volume 39 156  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 39 156  
Total: 39.48 157.9
Equipment Profile Used: System Default
 
Notes

Water Profile:

Balanced

Ca: 40ppm
Cl: 50ppm
Sulfates: 60ppm

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  • Last Updated: 2025-09-23 17:47 UTC