German Pils Beer Recipe | All Grain German Pils by Mean Face Brewing | Brewer's Friend
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German Pils

163 calories 13.7 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 98%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday October 26th 2020
1.050
1.008
5.4%
34.5
2.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb German - Pilsner8.75 lb Pilsner 38 1.6 100%
8.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz (3.5 AA)1 oz Saaz (3.5 AA) Hops Pellet 2.8 Boil 60 min 9.91 25%
2 oz Tettnanger (4.5 AA)2 oz Tettnanger (4.5 AA) Hops Pellet 3.1 Boil 60 min 21.95 50%
0.50 oz Hallertau Mittelfruh (3.75 AA)0.5 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 2.8 Boil 15 min 2.46 12.5%
0.50 oz Hallertau Mittelfruh (3.75 AA)0.5 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 2.8 Boil 1 min 0.21 12.5%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.88 gal Single infusion recirculating mash Infusion -- 148 °F 90 min
3.82 gal Fly sparge Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Had to add some Saaz because hops at LHBS were lower in AA than expected
  • First time doing a starter with new "best by" dates from wyeast. They have said that the yeast viability assumptions in yeast starter calculators are inaccurate and that their viability does not diminish at such rates. Best by date was 5/11/21, I picked up yeast packet on 11/4/20. Research on the interwebs lead me to assume -6 months from best by date for manufactured date. So in this case I just assumed 100% viability to build the starter.
  • Brewed on 11/7/20
  • Mash water = 3.88 gallons (14.7 liters)
  • Sparge water = 3.82 gallons (14.5 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 25.3 liters or 6.68 gallons.
  • Expecting mash efficiency of 90% (at expanded wort volume) which implies a pre boil gravity of 1.042. This is using grain father's mash efficiency calculator. Would be 86.65% on brewer's friend. Aiming higher as my last couple smaller grain bill achieved this level of mash efficiency.
  • Mash temp settled right it at ~148F
  • Hit 11.3 plato pre boil gravity which converts to 1.045 vs. 1.042 target so 89% mash efficiency (92% at 6.86 gallons) (92.1% on brewer's friend) vs. 90% expected. Hit the expected efficiency but was a bit low on volume so pre boil gravity was higher than expected.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.046 OG, Actual original gravity reading was 12.3 plato which converts to 1.050 vs 1.046 expected. Everything went as expected except pre boil volumes which resulted in 4pts higher OG than target.
  • Forgot whirlfoc tablet in boil, also forgot potassium metabisulphite for sparge water (remembered for mash). Not my best day.
  • After boil had ~6.XX gallons [XX.X liters] (expected 6.0 not expanded, 6.26 expanded) in the kettle and ~5.5 gallons made it into the fermenter.
  • Pitched yeast starter and set fermentation chamber at 50F, started slowly raising temp on day 10, went up 1-2F per day until 60F and then held.
  • Packaged on 11/24/20, batch #48, FG was 1.008 (at 64F) which converts to 1.008 so 81% attenuation vs 75% avg. and 80% expected
  • Fill keg to 51.78 pounds = (1.008FG x 8.345 x 5 gallons) + 9.72 (empty keg weight + packaging hoses attached). Barely got 51.78, had to tip fermenter a bit.
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  • Last Updated: 2021-02-07 13:40 UTC
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