Schonramer German Pils Clone

Method: All Grain
Style: German Pils
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craft Beer & Brewing Magazine
Hop Utilization: 99%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Tuesday April 21st 2020

Luigi

by Iliff Avenue Brewhouse

OG: 1.053 FG: 1.011 ABV: 5.5% IBU: 37

Pivo Pils Clone BYO

by Boozy Mcboozerson

OG: 1.047 FG: 1.009 ABV: 4.9% IBU: 42

Birrificio Italiano Tipopils Clone

by Boozy Mcboozerson

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 35

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

5.0%

IBU (rager):

43.1

SRM (morey):

3.6

Mash pH

5.9

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11 lb	German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner		38	1.8	100%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Perle0.5 oz Perle Hops	Pellet	8.2	First Wort	70 min	19.2	11.1%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	50 min	7.28	11.1%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	50 min	8.73	11.1%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	2.08	11.1%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	15 min	2.5	11.1%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	3 min	0.76	11.1%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	3 min	0.91	11.1%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Whirlpool	0 min	0.77	11.1%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Whirlpool	0 min	0.92	11.1%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Perle (Pellet)	19.2	11.1%
2 oz	Hallertau Mittelfruh (Pellet)	10.89	44.4%
2 oz	Tettnanger (Pellet)	13.06	44.4%
4.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc		Water Agt	Boil	15 min.
0.50 tsp	Wyeast - Beer Nutrient		Water Agt	Boil	15 min.

Yeast

Imperial Yeast - L13 Global

Amount:	2 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium-low
Optimum Temp:	46 - 56 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 379 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	8	43	75	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Strike	132.4 °F	122 °F	15 min
3.6 qt		Infusion	212 °F	140 °F	15 min
2.6 qt		Infusion	212 °F	149 °F	25 min
	Pull 7.3 qts (1/3)Add decoction back for mash out.	Decoction	212 °F	212 °F	2 min
5.1 gal		Infusion	169 °F	169 °F	--
Starting Mash Thickness: 1.1 qt/lb Starting Grain Temp: 65 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.1 qt/lb	3.03	12.1
Mash volume with grains	3.91	15.6
Grain absorption losses	-1.38	-5.5
Remaining sparge water volume (equipment estimates 6.02 g \| 24.1 qt)	6.1	24.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.42 g \| 29.7 qt)	7.5	30
Boil off losses	-1.75	-7
Hops absorption losses (first wort, boil, aroma)	-0.13	-0.5
Post boil Volume (equipment estimates 5.54 g \| 22.2 qt)	6.3	25.2
Hops absorption losses (whirlpool, hop stand)	-0.04	-0.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6.26 g \| 25.1 qt)	5.5	22
Total:	9.13	36.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 104.5%

Pre-Boil: 81% 30.9 ppg

Ending Kettle: 81% 30.7 ppg

Brew House: 64% 24.5 ppg

Wort Volume:

5.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Expected OG: 1.049
Actual OG: 1.049

Alcohol and Attenuation:

ABV: 5.25%

Apparent Attenuation: 81.6%
Actual FG: 1.009
Calories per 12oz 161 calories
Carbohydrates per 12oz 15.8 g

Amount Packaged:

5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 53
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
4/26/2020 6:43 PM over 6 years ago	+0	Mash Complete	1.042	9.7 Gallons		4/26/2020 10:44 PM over 6 years ago	Multi-Step mash went fairly well, but missed the second 140 rest by a few degrees. Only hit 137. Next rest at 149 also came up a bit short at 146-7. Decoction went smoothly. Brought 8 quarts of thin mash to a low boil for a short 5 minutes. Returned to the main mash and hit a temp of 165. Learning: When doing a step mash in the future during cool/cold weather, be sure and bump up the amount of boiling water to compensate.
4/26/2020 9:44 PM over 6 years ago	+0	Pre-Boil Gravity	1.042	8.09 Gallons		4/26/2020 9:45 PM over 6 years ago
4/26/2020 9:45 PM over 6 years ago	+0	Boil Complete	1.049	6.9 Gallons		4/27/2020 9:48 PM over 6 years ago	Since the IBU's were not as high on the hops I bought as the recipe indicated, I added another .25 oz of Perle at 40 minutes to get the IBU's where I wanted them. Further, since I had .25 oz of Perle left, I tossed them into the whirlpool with the Tettnanger and Hallertau Mittelfruh.
4/26/2020 9:47 PM over 6 years ago	+0	Brew Day Complete	1.049	5.5 Gallons	52 °F	4/26/2020 10:30 PM over 6 years ago	Brew day went very smooth. Hit OG and FG almost dead on. Pitched at ton of the BSI Andech strain yeast from GOW that I hit with a starter 3 days prior. Starter finished out after 36 hours and then put in fridge. Poured off the starter 'beer', shook up the yeast, hit with 90 seconds of oxygen, and pitched at 52.
4/27/2020 9:48 PM over 6 years ago	+1	Other				4/27/2020 9:49 PM over 6 years ago	The morning after pitch there were signs of fermentation. After a full 24 hours the airlock was kicking out bubbles every 3-4 seconds.
5/1/2020 4:00 PM over 6 years ago	+5	Sample	1.021		56 °F	5/3/2020 12:12 AM over 6 years ago	Pulled a sample to check gravity. It was at 1.021 which was roughly 80% of the way to full attenuation. Raised the temp to 56 throughout the day in increments. Still lots of yeast in suspension and the wort still smelled of yeast. The yeast still have plenty of work to do.
5/3/2020 12:12 AM over 6 years ago	+7	Other			59 °F	5/3/2020 12:26 AM over 6 years ago	Raised the temp to 59. Will let beer finish out and this temp will serve as a daicetyl rest.
5/6/2020 8:13 PM over 6 years ago	+10	Fermentation Complete	1.009			5/10/2020 3:58 PM over 6 years ago	Let temp rise to 61 for last couple days.
5/10/2020 5:00 AM over 6 years ago	+14	Packaged	1.009	5 Gallons		5/10/2020 3:57 PM over 6 years ago	Fully cleaned keg prior to filling. Filled keg completely with Star San and then pushed out all of it with cO2 to purge oxygen.
5/10/2020 3:58 PM over 6 years ago	+14	Lagering				5/10/2020 3:59 PM over 6 years ago	Will lager for 3-4 weeks to clarify and condition.

Notes

Yeast for batch #1 is actually from BSI and is the Andechs strain. Got a big ass pitch from Grains of Wrath/Mike Hunsaker.

BSI Andechs Strain Specs:
Temp Range: 50 - 54
Attenuation: 72% - 74%
Flocculation: Medium

When gravity hits about 1.020, raise temp to 58 to finish out. Should finish at about 1.010

Start with RO water.
Target Water Profile: (to attain a dry, crisp, flinty finish)
CA: 50, Mg: 0, Na: 8, Cl: 43, SO: 75 HCO: whatever
pH: 5.3

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Last Updated: 2023-02-04 18:31 UTC

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Schonramer German Pils Clone