Josh’s Italian Pilsner #2 - Beer Recipe - Brewer's Friend

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Josh’s Italian Pilsner #2

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.47 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Jeff Alworth
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday March 3rd 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb Weyermann - Eraclea Pilsner8.1 lb Eraclea Pilsner 37.03 1.75 95.6%
2 oz German - CaraMunich II2 oz CaraMunich II 34 46 1.5%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.9%
135.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35.50 g Yakima Chief Hops - German Northern Brewer35.5 g German Northern Brewer Hops Pellet 4.8 Boil 60 min 27.15 26.2%
26 g Perle26 g Perle Hops Pellet 4.3 Boil 45 min 16.35 19.2%
39 g Artisan - Hallertau Mittelfruh39 g Hallertau Mittelfruh Hops Pellet 2.9 Whirlpool at 180 °F 0 min 1.91 28.8%
10.70 g Artisan - Saphir10.7 g Saphir Hops Pellet 2.3 Whirlpool at 180 °F 0 min 0.42 7.9%
0.25 oz Artisan - Saphir0.25 oz Saphir Hops Pellet 3.5 Dry Hop (High Krausen) at 52 °F Day 3 5.2%
0.60 oz Artisan - Saphir0.6 oz Saphir Hops Pellet 3.5 Dry Hop at 32 °F Day 21 12.6%
135.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.64 psi       Temp: 33 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 3 2 135 85 25
85ppm Ca+2
85ppm So4
135ppm Cl

3 grams Gypsum
3 grams Epsom salt
7 grams Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.35 gal Strike 135 °F 126 °F 10 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.12 8.5  
Mash volume with grains 2.8 11.2  
Grain absorption losses -1.06 -4.2  
Remaining sparge water volume (equipment estimates 6.21 g | 24.9 qt) 6.66 26.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.47 29.9  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.07 20.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Going into fermentor 5 20  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

126F for 10 minutes
151F for 30 minutes
171F mash out

Mash pH should be 5.2–5.3

Sparge liquor should be pH 5.5 (use lactic acid to lower pH)

pH of 5.1 at start of fermentation

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  • Last Updated: 2024-05-18 22:00 UTC