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My Best Pils

146 calories 12.1 g 12 oz
Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 5.83 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created Friday October 16th 2020
Amount Fermentable Cost PPG °L Bill %
7 lb German - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 38 1.8 81.8%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.6%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 11.7%
8.56 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz magnum0.5 oz magnum Hops Pellet 12.1 Boil 60 min 23.46 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.59 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 50%
2 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 150 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Chalk Water Agt Mash 90 min.
0.50 g Epsom Salt Water Agt Mash 90 min.
0.21 g Baking Soda Water Agt Mash 90 min.
0.25 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
Fermentis - Saflager - German Lager Yeast W-34/70
2 Each
Attenuation (avg):
Optimum Temp:
48 - 72 °F
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 350 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
  • Light easy boil reduces Maillard reactions and keeps this very pale.

  • Use quality fresh ingredients for best results on this beer! The rice is optional but I find it dries the beer out and leaves a better crisp flavor. Glucoamylase - 10 mL will do the same thing.

  • Mash at a low temp 149-150° for a light body.

  • Use very low mineral content pure water. I start with distilled and add very little mineral salts.

  • Medium carbonation, to much will give a carbonic bite off flavor.

  • I've also tried WLP940 Mexican lager yeast,(supposedly from Modelo) that turns out a wonderful pils. Wyeast 2206 and WLP860, (860 gives a more malty flavor), is surprising tasty also given enough lagering time. Stay away from the Saaz hops if substituting as the spicy peppery taste will hide everything else.

  • Use the correct glassware to drink.

  • Very dry and clean that attenuates well producing a tasty crisp pilsner. It pours with an extremely bright white head that dissipates to a thin line that lasts. Clear and brilliant.
Recipe Photos
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-14 18:18 UTC
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