Italian Pilsner - Beer Recipe - Brewer's Friend

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Italian Pilsner

158 calories 15.6 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: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Freudian Sips
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Friday March 29th 2019
1.048
1.011
4.9%
42.1
4.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Floor-Malted Bohemian Pilsner9.5 lb Floor-Malted Bohemian Pilsner 38 1.8 88.6%
0.45 lb German - Acidulated Malt0.45 lb Acidulated Malt 27 3.4 4.2%
0.55 lb German - CaraFoam0.55 lb CaraFoam 37 1.8 5.1%
0.22 lb German - CaraMunich I0.22 lb CaraMunich I 34 39 2.1%
10.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.2 Boil 60 min 28.4 21.3%
0.60 oz Tettnanger0.6 oz Tettnanger Hops Pellet 3.6 Boil 10 min 3.09 12.8%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 5.73 12.8%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.2 Boil 30 min 4.85 10.6%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Dry Hop 3 days 21.3%
1 oz Saphir1 oz Saphir Hops Pellet 2.2 Dry Hop 3 days 21.3%
4.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5.16oz       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 3 2 60 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Heat to 164 degrees, dough in at 156.4 Infusion -- 151 °F 60 min
Starting Mash Thickness: 3.17 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.17 qt/lb 8.5 34  
Mash volume with grains 9.35 37.4  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 0.2 g | 0.8 qt) 0.59 2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Use the Brulosophy Lager Method

7 days of primary at 50 degrees F

Raise to 68 degrees for dry hopping and D rest for 4-10 days

Drop to 8 degrees every 12 hours until 30-32 degrees. Hold for a week or more.

Keg, prime with Corn Sugar, enjoy!

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  • Last Updated: 2019-04-08 16:03 UTC