122 Art Bn German Pils with a twist - Beer Recipe - Brewer's Friend

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122 Art Bn German Pils with a twist

186 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday June 24th 2017
1.056
1.016
5.4%
31.4
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 78%
2 lb German - Vienna2 lb Vienna 37 4 19.5%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.4%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Tradition0.5 oz German Tradition Hops Pellet 6.9 Boil 60 min 12.48 20%
1 oz NZ Wakatu1 oz NZ Wakatu Hops Pellet 7.5 Boil 15 min 13.46 40%
1 oz NZ Wakatu1 oz NZ Wakatu Hops Pellet 7.5 Boil 5 min 5.41 40%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.66 g Calcium Chloride - MASH ONLY Water Agt Mash --
2.24 g Gypsum - MASH ONLY Water Agt Mash --
0.36 ml Lactic Acid - MASH ONLY Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
1 each Whirlfloc Fining Boil 10 min.
4 tsp Yeast Energizer Other Boil 10 days
0.50 tsp Gelatin & 1/2c Hot Water Fining Primary 15 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: CO2 @ 15psi       CO2 Level: 2.6 Volumes
 
Target Water Profile
Bru'n Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Bruin Water, Yellow Balanced, Est pH: 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike Infusion -- 138 °F --
4.5 gal Beta Rest Infusion -- 133 °F 20 min
4.5 gal Sacch Rest Infusion -- 149 °F 60 min
4.5 gal Mashout Infusion -- 168 °F 15 min
2.8 gal Fly sparge using cooler Fly Sparge -- 138 °F 30 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 3.54 14.1  
Mash volume with grains 4.36 17.4  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.9 27.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Based on several German Pilsner recipes found on HBT and Jamil's Classic German Pilsner but added NZ Wakatu hops which are supposed to have a very intense citrus flavor. Will try either Imperial L17 Harvest or maybe Andechs Lager strain.

QUICK LAGER PROFILE (Pr2)
Chill wort to 65° prior to pitching yeast
SP0: 57°
dh0: 168 (7 day ferment)
SP1: 57°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 12 (1/2 day ramp down)
SP4: 34°
dh4: 168 (7 - 21 day lager)
SP5:34

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  • Last Updated: 2017-12-31 14:50 UTC