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CORE RECIPE NZ Pilsner

7675 calories 682.3 g 19 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21.3 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Silas
Calories: 7675 calories (Per 19L)
Carbs: 682.3 g (Per 19L)
Created: Monday February 10th 2025
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1.008
4.8%
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31.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Gladfield - German Pilsner Malt3.75 kg German Pilsner Malt $ 5.00 / kg
$ 18.75 		36.3 2.03 100%
3.75 kg / $ 18.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Green Bullet10 g Green Bullet Hops $ 0.10 / g
$ 1.00 		Pellet 13.1 First Wort 60 min 21.16 16.7%
50 g Motueka50 g Motueka Hops $ 0.05 / g
$ 2.50 		Pellet 7 Boil at 68 °C 10 min 18.63 83.3%
60 g / $ 3.50
 
Other Ingredients
Amount Name Cost Type Use Time
2.22 g Lactic acid Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.79 g Whirlfloc tablet Water Agt Boil 10 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
EFFICIENCY is Closer to 80% change recipe accordingly
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 70 °C 65 °C 60 min
3 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.7
Mash volume with grains 16.2
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 16 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 21.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 26  
Equipment Profile Used: System Default
 
Notes

Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.

First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.

Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.

Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.

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  • Last Updated: 2026-01-25 02:25 UTC