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Pre Pro Historical pilsner

184 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 46 gallons (ending kettle volume)
Pre Boil Size: 49 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 95% (steeping grains only)
Source: Justin Lambert
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday April 7th 2026
1.056
1.011
5.9%
13.2
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Rahr - North Star Pils55 lb North Star Pils 36.3 1.7 75.3%
15 lb Flaked Corn15 lb Flaked Corn 40 0.5 20.5%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 4.1%
73 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Cluster5 oz Cluster Hops Pellet 6.5 Boil 60 min 13.15 100%
5 oz / $ 0.00
 
Yeast
BSI - Augustiner Lager
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
52 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 841 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 48.06 gal (192.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 36.06 gal (144.25 qt) sparge/top-off.    
Water added to kettle 58.13 232.5  
Grain absorption losses (steep / mash) -9.13 -36.5  
Pre boil volume (equipment estimates 48.06 g | 192.3 qt) 49 196  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 46.94 g | 187.8 qt) 46 184  
Estimated amount in fermentor 46 184  
Total: 58.13 232.5
Equipment Profile Used: System Default
"Pre Pro Historical pilsner" No Profile Selected beer recipe by Justin Lambert. Extract, ABV 5.85%, IBU 13.15, SRM 2.66, Fermentables: (North Star Pils, Flaked Corn, Flaked Wheat) Hops: (Cluster)
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  • Last Updated: 2026-05-19 16:03 UTC