(2019 -10-04) American Pils (Columbia Hops) - Beer Recipe - Brewer's Friend

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(2019 -10-04) American Pils (Columbia Hops)

167 calories 18.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 10.8 °P (recipe based estimate)
Post Boil Gravity: 12.5 °P (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 18.3 g (Per 12oz)
Created: Thursday October 3rd 2019
12.5 °P
3.6 °P
4.8%
38.0
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 48.8%
10 lb American - Pale 6-Row10 lb Pale 6-Row 35 1.8 48.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 First Wort 75 min 26.87 30.8%
2 oz Columbia2 oz Columbia Hops Leaf/Whole 7 Boil 15 min 11.09 30.8%
2.50 oz Columbia2.5 oz Columbia Hops Leaf/Whole 7 Whirlpool 0 min 38.5%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 816 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 13.4 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33.1 3.5 0 33 48.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Sacc #1 Temperature -- 148 °F 60 min
7.7 gal Sacc #2 & Recirc Temperature -- 168 °F 15 min
7.7 gal Fly Sparge 186 °F 172 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.99 gal (55.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.99 gal (7.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 9.12 g | 36.5 qt) 9.13 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11.59 g | 46.4 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.91 g | 47.6 qt) 11.5 46  
Total: 16.81 67.3
Equipment Profile Used: System Default
 
Notes

After 148 rest, slow-ramped mash to 168 added all sparge water at 172 to mash tun with foil pizza plate separating grain/water. Held at mash-out as indicated. Recirc'd the whole time during this process. Added 1 tsp lactic acid to sparge water as hedge against astringency. Used thick yeast slurry from recently-kegged Pre-Prohibition Lager. Fermentation in 11g dairy can.

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  • Last Updated: 2020-08-07 13:06 UTC