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German Pilsener

174 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday October 15th 2022
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5.5%
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74.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 2.10 / lb
35.70
38 1.6 95.8%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 2.60 / lb
1.95
42 0.5 4.2%
17.75 lbs / 37.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Perle2 oz Perle Hops 1.85 / oz
3.70
Pellet 7.1 Boil 60 min 25.71 40%
2 oz Artisan - Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops 2.05 / oz
4.10
Pellet 4 Boil 20 min 8.77 40%
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops 2.59 / oz
2.59
Pellet 4 Boil 5 min 1.44 20%
5 oz / 10.39
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss 1.90 / oz
0.63
Fining Boil 15 min.
2 tsp Yeast Nutrient 2.67 / oz
0.89
Other Boil 10 min.
10 g Gypsum 4.00 / lb
0.09
Water Agt Mash 1 hr.
1 oz Starter Costs 5.00 / oz
5.00
Other Other --
6.61
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
6.65 / each
19.95
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 781 B cells required
19.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
use distilled water or very soft water for brew.

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.35 gal Infusion 163 °F 147 °F 90 min
10.25 gal target kettle volume 13.25 - estimate about 1/4 gallon sparge water left in mash tun. Fly Sparge 190 °F 169 °F 50 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing initial water volume to 11.94 gal (47.77 qt) and adding 0.94 gal (3.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 5.53 22.1  
Mash volume with grains 6.89 27.5  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 9.73 g | 38.9 qt) 10.1 40.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 13.25 53  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10.5 42  
Total: 15.63 62.5
Equipment Profile Used: System Default
 
Notes

use soft water and add 10g of gypsum to mash.


primary for 2 weeks. @50F
3 day diacetyl rest. @ 63F
Lager for 4-6 weeks @ 37F

making a 3L starter @48 hours before brew with 1.040 gravity to boost yeast cell count.

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  • Last Updated: 2022-11-04 19:43 UTC
  • Snapshot Created: 2022-10-15 22:24 UTC
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