Hoppy Pilsner - Beer Recipe - Brewer's Friend

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Hoppy Pilsner

151 calories 15.3 g 12 oz
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Beer Stats
Method: Extract
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.228 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Big Book of Brewing
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday March 6th 2020
1.046
1.011
4.5%
41.0
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Liquid Malt Extract - Pilsen6.5 lb Liquid Malt Extract - Pilsen 35 2 100%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz German Magnum0.75 oz German Magnum Hops Pellet 11 Boil 60 min 33.89 26.3%
0.50 oz German Spalt0.5 oz German Spalt Hops Pellet 4.5 Boil 30 min 7.1 17.5%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Boil 0 min 28.1%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Dry Hop 4 days 28.1%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Boil --
 
Yeast
- Wyeast Bohemian 2124
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
48 - 50 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.03 g | 8.1 qt) 4.95 19.8  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 2.58 g | 10.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1 4  
Top off amount 4 16  
Going into fermentor 5 20  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Bring 5.5 gal to boil + calcium chloride
Stir in LME top to 6 gal
Boil 60 min
Chill wort to 48 and pitch yeast

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  • Last Updated: 2020-03-06 01:41 UTC