Screaming Weevil Pilsner - Beer Recipe - Brewer's Friend

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Screaming Weevil Pilsner

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Thursday October 3rd 2024
1.049
1.007
5.5%
26.6
3.1
5.5
14.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Weyermann - Pilsner5.25 lb Pilsner $ 1.70 / lb
$ 8.93 		36 1.5 96.6%
3 oz German - Vienna3 oz Vienna 37 4 3.4%
5.44 lbs / $ 8.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops $ 2.34 / oz
$ 2.34 		Pellet 2.5 Boil 60 min 17.46 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.75 / oz
$ 1.38 		Pellet 2.3 Boil 30 min 6.17 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.75 / oz
$ 1.38 		Pellet 2.3 Boil 10 min 2.91 25%
2 oz / $ 5.09
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Lactic acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.25 tsp Clearzyme Water Agt Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
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
4.25 gal Infusion 150 °F 148 °F 90 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 2.04 8.2  
Mash volume with grains 2.47 9.9  
Grain absorption losses -0.68 -2.7  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.14 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.18 20.7
Equipment Profile Used: System Default
 
Notes

Cool to 50 F and pitch yeast.
Raise to 58 F over the next two days.
Ferment until gravity stabilizes = 3 days of same reading.
Raise temp to 68 and do a Diacetyle rest for 2-3 days.
Lower temp to 32-36 at a rate of 4 degrees every hour and lager for a minimum of 2 weeks.

Option: After DR you may immediately lower temp to 32-36 degrees. Some believe this stresses the yeast, but I have not experienced that.

Optional step mash:
15 mins @113
20 mins @140
30 mins @150
10 mins @168



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  • Last Updated: 2025-04-28 00:54 UTC