Brewer's Friend

Print

lager

156 calories 13.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday August 4th 2015
Similar Recipes

Pillow Stack Pils 2

by Nkauffman

OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 36

1.048
1.008
5.3%
39.8
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 kg German - Bohemian Pilsner7.25 kg Bohemian Pilsner 38 1.9 82.9%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 5.7%
1 kg German - Vienna1 kg Vienna 37 4 11.4%
8.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g H tradition100 g H tradition Hops Pellet 5.7 Boil 60 min 39.8 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
10 g Lactic acid Water Agt Mash 0 min.
2 tsp gypsum (calcium sulfate) Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 g Campden Tablet Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 953 B cells required
- same yeast just a second packet
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 953 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Auckland -averaged from Ard A&B2, Huia and Waikato
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
27 L Strike -- 65.5 °C 60 min
23 L Fly Sparge 74 °C 67 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.05 L. Suggest reducing initial water volume to 45.4 L and adding 3.65 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 27.1
Mash volume with grains 32.9
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 31.6 L) 31.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 49
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 58.7  
Equipment Profile Used: System Default
 
Notes

Hops = Hallertau we used, H tradition.

ferment at 10deg C for 3 weeks
room temperature for 2 days (dialectal rest)
2.2 deg C for 4-6 weeks.

MASH:
Strike with 22.75l @ 73 deg for 15deg grain.
Mash for 60 mins @ 65.5 deg.
Add 4L of boiling water to get to 70 deg.
Mash for 30 mins at 70 deg.
Fly sparge at 70 deg to get 50l in the boil kettle.
(this should give you 41L in the fermenter after loosing 9L in the boil)
so will need aprox 23.25l of sparge water + 8l for loss to grain absorption = 31.25)

Style 1D stats:

OG: 1.045 – 1.051
IBUs: 16 – 22
FG: 1.008 – 1.012
SRM: 3 – 5
ABV: 4.7 – 5.4%

This Recipe:

OG: 1.050
IBUs: 24 (this is just above the guidelines, but meh..)
FG: 1.010
SRM: 3.6
ABV: 5.1%

Procedure

Mash at 150F (65.5C) for 60 minutes, then 158F (70C) for 30 minutes.

90 minute boil.

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it!

Last Updated and Sharing
 
502
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-08-16 23:06 UTC