Pats Pilsener - Beer Recipe - Brewer's Friend

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Pats Pilsener

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday July 23rd 2015
1.060
1.010
6.7%
22.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 91.7%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 2.1%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 6.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.19 28.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 4.68 14.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.05 28.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 0 min 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 537 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use Deionized water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Infusion -- 150 °F 20 min
16 qt sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.12 g | 20.5 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Use 5 packets of yeast
after two weeks of fermentation transfer to secondary and dry hop with 2 oz of Saaz for 6 weeks at 45f

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  • Last Updated: 2025-03-11 05:13 UTC