Boar's Lair Deutsche Pils - Beer Recipe - Brewer's Friend

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Boar's Lair Deutsche Pils

174 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday October 27th 2019
1.053
1.011
5.5%
30.2
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 lb Rahr - American - Premium Pilsner9.8 lb American - Premium Pilsner 36.8 1.75 95.1%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.9%
10.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Leaf/Whole 5 Boil 60 min 19.73 50%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 8.34 25%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 5 min 2.16 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
1 each Whirlfloc Water Agt Boil 5 min.
1 each Campen tablet Water Agt Mash --
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Warrenton, Virginia USA City Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Single infusion Infusion 148 °F 148 °F 90 min
Mash Out Temperature 148 °F 167 °F 15 min
3.53 gal Sparge 170 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.86 g | 35.5 qt) 9.29 37.2  
Mash volume with grains (equipment estimates 9.69 g | 38.7 qt) 10.11 40.4  
Grain absorption losses -1.29 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5 20  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

Need to make a 2L starter with DME and pitch it all.

We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.

Attenuation: 74-79%
Flocculation: Medium
Fermentation Temp: 50-55
Wyeast Equivalent: 2124 Bohemian Lager

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  • Last Updated: 2019-11-03 13:05 UTC