Springtime for Merkel (German Pils) - Beer Recipe - Brewer's Friend

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Springtime for Merkel (German Pils)

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday March 14th 2019
1.049
1.009
5.3%
37.9
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb German - Pilsner12.75 lb Pilsner 38 1.6 94.4%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 5.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Perle1.5 oz Perle Hops Pellet 8.9 Boil 60 min 34.89 42.9%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil 15 min 2.59 28.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.45 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
1 tsp Whirlfloc Fining Boil 15 min.
2 g Baking Soda Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Single Step @ 147* Infusion -- 147 °F 75 min
25 qt Mashout and Sparge Sparge -- 170 °F 60 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 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 7.26 g | 29 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.38 g | 41.5 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 11.94 47.8
Equipment Profile Used: System Default
 
Notes

Ferment at 50 for 7 days; Diacetyl Rest 60 for 3-4 days; then Lager 2-3 weeks @ 32*

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  • Last Updated: 2019-03-16 13:33 UTC