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DeutchPils

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: joebobbadfish
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Tuesday January 22nd 2019
1.049
1.007
5.5%
35.2
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 85.9%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 10.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.4%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 17 Boil 60 min 32.13 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.4 Boil 10 min 3.02 33.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.4 Aroma 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fayetteville, AR, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 2 8 20 20 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion -- 149 °F 90 min
2 gal Batch Sparge Sparge -- 180 °F 10 min
2 gal Batch Sparge Sparge -- 180 °F 10 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 3.49 14  
Mash volume with grains 4.24 16.9  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
 
Notes

Start fermentation at 45F and let rise to 49F
Diacetyl Rest at 66F
Lager at 35F

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  • Last Updated: 2019-02-11 04:25 UTC