Toe Head Pils - Beer Recipe - Brewer's Friend

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Toe Head Pils

165 calories 17.5 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: me
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday February 14th 2019
1.050
1.013
5.0%
36.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Pilsner15 lb Pilsner 38 1.6 96.8%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Vanguard1.75 oz Vanguard Hops Pellet 5 Boil 60 min 25.63 36.8%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.6 Boil 30 min 8.1 21.1%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 2.63 21.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 3 days 21.1%
4.75 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 492 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water, 5 grams each calcium chloride and gypsum in mash 2 grams each in sparge water

whirlfloc at 10 min
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.64 g | 34.6 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 6.86 g | 27.4 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 10.69 42.8
Equipment Profile Used: System Default
 
Notes

reminds me of Stella.
Double the late hops next time and add a very small amount of of victory malt.


2/3rd trub removal, pitched a 60 degrees-reduced to 50degrees incrementally over 24 hours after lag phase

diacetyl rest for 3 days @ 65 degrees gelatin at 40 degrees for a week.Rack to keg, dry hop in bag for 3 days.
keg condition 6 weeks at 40 degrees.


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  • Last Updated: 2020-03-17 20:43 UTC