4Gs Spring Pils - Beer Recipe - Brewer's Friend

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4Gs Spring Pils

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday April 20th 2018
1.046
1.007
5.1%
40.0
3.7
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pilsner10.5 lb Pilsner 37 1.8 91.3%
1 lb American - Vienna1 lb Vienna 35 4 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Calypso0.3 oz Calypso Hops Pellet 13 Boil 60 min 14.21 5.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 10 min 20.74 18.9%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 5.08 18.9%
1.50 oz Meridian1.5 oz Meridian Hops Pellet 11 Dry Hop 4 days 28.3%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Dry Hop 4 days 28.3%
5.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
2 tbsp Silicon Oxide Fining Secondary 2 days
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 18 36 38 356
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
2 gal Sparge -- 170 °F 5 min
2 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.68 g | 22.7 qt) 6.09 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

After primary fermentation, raise temp to 65 degrees in the primary fermentor and dry hop for 4 days before crashing and racking to secondary. Lager for 2 weeks at 34F.

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  • Last Updated: 2019-03-01 13:56 UTC