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Loral Pilsner

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday October 10th 2018
1.049
1.011
4.9%
40.8
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Pilsner11.5 lb Pilsner 38 1.6 93.9%
8 oz German - Vienna8 oz Vienna 37 4 4.1%
4 oz American - Aromatic Malt4 oz Aromatic Malt 35 20 2%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Loral0.75 oz Loral Hops Pellet 10.2 Boil 60 min 27.17 18.8%
0.25 oz Loral0.25 oz Loral Hops Pellet 10.2 Boil 30 min 5.03 6.3%
0.50 oz Saphir0.5 oz Saphir Hops Pellet 3.7 Boil 5 min 1.07 12.5%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.8 Boil 5 min 1.09 12.5%
0.50 oz Loral0.5 oz Loral Hops Pellet 10.2 Whirlpool at 185 °F 15 min 4.7 12.5%
0.50 oz Saphir0.5 oz Saphir Hops Pellet 3.7 Whirlpool at 185 °F 15 min 1.71 12.5%
0.50 oz Loral0.5 oz Loral Hops Pellet 10.2 Dry Hop 4 days 12.5%
0.50 oz Saphir0.5 oz Saphir Hops Pellet 3.7 Dry Hop 4 days 12.5%
4 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Camas Water Profile - Ward Labs
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
Infusion -- 150 °F 75 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 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.43 g | 25.7 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 6.46 25.9  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

After about half the way attenuated, raise temp to 60 over several days to ensure it finishes out and provides a good diacetyl rest.

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks, then carbonate to 2.5 volumes.

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  • Last Updated: 2018-10-12 18:05 UTC