Ghetto Pilsner. Room Temperature Pilsner concentration - Beer Recipe - Brewer's Friend

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Ghetto Pilsner. Room Temperature Pilsner concentration

142 calories 10.5 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Counterbrew
Hop Utilization: 97%
Calories: 142 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
Created: Sunday December 8th 2019
1.044
1.005
5.0%
31.0
2.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pilsner2 lb Pilsner 37 1.8 50%
1.50 lb American - Pale 6-Row1.5 lb Pale 6-Row 35 1.8 37.5%
0.50 lb Corn Syrup0.5 lb Corn Syrup - (late boil kettle addition) 37 0.5 12.5%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 21.54 10.5%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 15 min 5.71 44.7%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.75 Boil 5 min 3.72 44.7%
1.68 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 20 min.
3.57 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: cornsyrup       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
3g primo 1.325 bpu
2.52 ml lactic acid acidify to 5.76 at room temp. Careful here add about half of the lactic then wait and check pH. drop by drop to 5.7 if necessary.

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 157 °F 150 °F 60 min
7.8 qt Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 2.2857 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.29 qt/lb 2 8  
Mash volume with grains 2.28 9.1  
Grain absorption losses -0.44 -1.8  
Remaining sparge water volume (equipment estimates 2.96 g | 11.8 qt) 2.19 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 2.8 11.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.8 g | 11.2 qt) 2.75 11  
Total: 4.19 16.8
Equipment Profile Used: System Default
 
Notes

This is a "bitburger" inspired "room temperature" pilsner brewed with the concentration method. It's origins go back to the dark ages of home brewing... the 1990s. The basic concept is to make a 2.75 gallon batch of beer, chill with the immersion chiller as much as possible, and then add a gallon of nearly frozen water to get the wort down to lagering temperatures. The fermenter is then placed into a water bath with frozen 2 liters to keep the fermentation in the 50s for the first 3 to 4 days (up to a week) You can also just use 3470 yeast, start the fermentation cold for a day or two and let it rise afterwards into the 60s. make a yeast starter, or re hydrate in a 1.030 medium. Your yeast health is the most critical component in this recipe. The corn syrup is meant to help full attenuation of the yeast and to leave a slight flavor. You have to have great healthy yeast, and you have to have a great easy environment for the yeast. Aerate prior to pitching.

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  • Last Updated: 2019-12-15 17:37 UTC