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Coffee Pilsner

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday March 2nd 2026
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OG: 1.046 FG: 1.008 ABV: 4.9% IBU: 47

1.045
1.007
5.1%
58.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 100%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 44.56 57.1%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 20 min 13.49 28.6%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 0 min 14.3%
3.50 oz / $ 0.00
 
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:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
5 gal 145 - 149 Strike 155 °F 147 °F 90 min
2 gal Batch Sparge 1 Gal at a time Batch Sparge -- -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.72 14.9  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Water Profile:
2.4 g — Baking Soda (NaHCO3)
4.8 g — Calcium Chloride (CaCl2)
4.6 g —Epsom Salt (MgSO4)
2.5 g — Gypsum (CaSO4)

After kegging: Dry caffeinate 8 oz of rough ground coffee beans.
Add 2 oz of Coffee Extract or more to taste.

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  • Public: Yup, Shared
  • Last Updated: 2026-04-04 21:21 UTC