Pilsner - Beer Recipe - Brewer's Friend

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Pilsner

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.75 gallons
Post Boil Size: 10.58 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gino Clement
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday January 15th 2023
1.058
1.013
5.9%
25.0
44.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 74.9%
2 lb Munich2 lb Munich 37 6 8.8%
1 lb German - Carafa III1 lb Carafa III 32 535 4.4%
1 lb American - Chocolate1 lb Chocolate 29 350 4.4%
1 lb American - Black Malt1 lb Black Malt 28 500 4.4%
11 oz German - Acidulated Malt11 oz Acidulated Malt 27 3.4 3%
22.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Boil 45 min 20.53 50%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Boil 5 min 4.46 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash --
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Omega Yeast Labs - Pilsner I OYL-101
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Alpha Infusion 160 °F 149 °F 30 min
Beta Infusion 149 °F 154 °F 30 min
6 gal Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.51 34  
Mash volume with grains 10.32 41.3  
Grain absorption losses -2.84 -11.3  
Remaining sparge water volume (equipment estimates 6.23 g | 24.9 qt) 6.33 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 11.75 47  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.58 42.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.58 g | 42.3 qt) 10 40  
Total: 14.84 59.3
Equipment Profile Used: System Default
 
Notes

10gal brew day. Splitting the batch in two for fermentation with two different yeast.


This was generated by ChatGPT and I made some minor edits.

=================
Please generate a beer recipe for a 10 gallon batch of pilsner that is stained with dark malts and uses omega yeast
=================
Here is a recipe for a 10-gallon batch of a dark pilsner that uses Omega Yeast:

Ingredients:

20 lbs. German Pilsner malt
2 lbs. Munich malt
1 lb. Carafa III malt
1 lb. chocolate malt
1 lb. black malt
1 oz. Saaz hops (bittering)
1 oz. Saaz hops (aroma)
Omega Yeast Pilsner Lager Yeast
Directions:

Crush the grains and mash them at 150-152 degrees F for 60 minutes.
Sparge with 170-degree water to collect around 12 gallons of wort.
Bring wort to a boil and add the bittering hops. Boil for 60 minutes.
Add the aroma hops in the last 5 minutes of the boil.
Cool the wort to fermentation temperature (around 48-52 degrees F) and pitch the yeast.
Ferment for 2 weeks at 48-52 degrees F.
Transfer the beer to a secondary fermenter or directly to a keg/bottle.
Condition at cold temperature (around 32-40 degrees F) for at least 2 weeks before serving.
Note: This recipe is a rough guide, and you may need to adjust the quantities of malt and hops to suit your specific taste. Also, as always, make sure to properly sanitize all of your brewing equipment before starting the brewing process.

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  • Last Updated: 2023-02-14 02:30 UTC