Recreational Pils - Beer Recipe - Brewer's Friend

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Recreational Pils

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday May 23rd 2017
1.047
1.009
5.0%
37.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 21.88 28.6%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 20 min 12.65 42.9%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.78 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirfloc Fining Boil 15 min.
1 tsp gelatin Fining Kegging --
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
64 - 68 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       Amount: 25 psi for 24 hours       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mashout 160 sparge 170 Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Make a starter for this yeast and it will come out so crisp and clean! Ferment at 66 degrees for 7 days. Lower to 55 degrees for the second week of fermentation. After 14 days total, crash it to 32 and hold it for one week. Transfer to keg with gelatin solution for a super clear and tasty beer.

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  • Last Updated: 2017-06-19 00:11 UTC