Brewer's Friend

Print

German Pilsner

164 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 9.93 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 83% (brew house)
Source: HighVoltageMan!
Rating:
5.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created Monday July 4th 2016
1.050
1.010
5.2%
42.4
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb German - Pilsner13.5 lb Pilsner 38 1.6 100%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 14.2 Boil 60 min 21.49 9.6%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 10 min 7.78 30.1%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.1 Boil 10 min 7.09 30.1%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 6.05 30.1%
6.63 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.5 qt RIMS Infusion 148 °F 60 min
RIMS Infusion 158 °F 15 min
RIMS mash out Infusion 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 797 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water should be soft, @ 18-25ppm bicarbonates
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 7.87 g | 31.5 qt) 6.81 27.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11 g | 44 qt) 9.93 39.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil Volume 8.5 34  
Going into fermentor 8.5 34  
Total: 11.23 44.9
Equipment Profile Used: System Default
 
Notes

Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin.

2nd 2016 Hoppy Halloween (1st version of recipe)
Increased IBU's in 2nd version
1st 2017 MN Mashout (second version)
1st 2017 Duluth Brew Ha Ha (scored 46)
1st 2017 March Mashness
BOS 2017 March Mashness
2nd 2017 MN State Fair
2nd 2017 Hoppy Halloween
3rd 2018 Duluth Brew Ha Ha
1st 2018 March Mashness
3rd 2019 MN Mashout
3rd 2020 Mashout as a International Lager (WLP833/ 25 IBU)
2nd 2020 MN Mashout
1st 2020 Milwaukee Midwinter
2nd BOS 2020 Milwaukee Midwinter
1st 2020 Hoppy Halloween
2nd 2021SNAFU Las Vegas
1st 2021 MN State Fair as a Czech Pils score 45
2nd 2022 MN State Fair



Award Winning Recipe
Last Updated and Sharing
 
6,730
Views
7
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-10 19:15 UTC