Brewer's Friend

Print

German Pils

146 calories 12.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32.64 gallons
Post Boil Size: 30.15 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday June 1st 2026
Similar Recipes

Italian Pilsner

by Legolantalas

OG: 1.047 FG: 1.008 ABV: 5.1% IBU: 34

pilsner bb maya 30 kasım

by Armarir

OG: 1.047 FG: 1.009 ABV: 5.0% IBU: 33

Brew 22

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 33

1.045
1.007
5.1%
39.9
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
47 lb Weyermann - Pilsner47 lb Pilsner 36 1.5 100%
47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
71 g Magnum71 g Magnum Hops Pellet 17.8 Boil 60 min 30.43 23.8%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 5.8 Boil 15 min 3.93 19%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.6 Boil 15 min 3.12 19%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 5.8 Whirlpool at 200 °F 20 min 1.36 19%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.6 Whirlpool at 200 °F 20 min 1.08 19%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Boil 10 min.
1 tbsp Whirlfloc Water Agt Boil 10 min.
18 g Gypsum Water Agt Mash 1 hr.
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
9 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 445 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 50 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 gal Sach rest Strike 151 °F 148 °F 70 min
Mash Out 148 °F 168 °F 10 min
18 gal Sparge Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.64 gal (130.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.64 gal (82.58 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.39 gal (85.54 qt). Suggest reducing strike water volume to 8.24 gal (32.96 qt) and adding 9.39 gal (37.54 qt) sparge/top-off. 17.63 70.5  
Strike water volume at mash thickness of 1.5 qt/lb 17.63 70.5  
Mash volume with grains 21.39 85.5  
Grain absorption losses -5.88 -23.5  
Remaining sparge water volume 21.14 84.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 32.64 130.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 30.15 120.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 30 120  
Total: 38.77 155.1
Equipment Profile Used: System Default
 
Notes

This is a bit of an experiment on salt additions. The base pilsner recipe is, well, rather basic. I am trying to amp up the the sulfate to provide a crisp, bright hop profile. Hopefully won't overwhelm the beer. We've always leaned to softer water profile on our pils. Guess I will find out. Also going to ferment at 49F to try to suppress some esters.

I will step crash the beer after diacetyl rest 10 degrees per day to as low as our pilot FVs will get to, which is typically 42 degrees in the summer. I will lager the beer in kegs in our walk in cooler for 4 to 6 weeks. Carb up, then serve.

We use RO water so take that into consideration for the additions I listed.

Last Updated and Sharing
 
87
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-04 20:03 UTC