Bierstadt Slow Pour Pils Beer Recipe | All Grain German Pilsner (Pils) by AlleyCAt | Brewer's Friend
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Bierstadt Slow Pour Pils

163 calories 13.7 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.166 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 85%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Wednesday November 18th 2020
1.050
1.008
5.4%
21.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 94.7%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 5.3%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 First Wort 0 min 11.31 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 70 min 9.93 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 142 °F 131 °F 10 min
-- 144 °F 30 min
-- 160 °F 40 min
1/3 mash Decoction -- 212 °F 10 min
4.5 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Notes

After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast.

Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Tips for Success:
Aim for a massive 2-L starter (OG = 1.035) to provide enough healthy cells for a strong fermentation; Bierstadt recommends 210 million cells per mL. This will allow you to go cold and slow. They’ve also noticed that when fermenting as cold as they do, the precursors for diacetyl aren’t formed, which allows them to eliminate that step. If you do detect diacetyl in your beer, feel free to perform a D-rest. If you have the ability to capture carbon dioxide in solution via a spunding valve, you can come one step closer to fully replicating their beer. Typically, you can rack off the trub after 2 weeks in primary or when there’s roughly 1 degree Plato remaining of fermentation in order to naturally carbonate. Finally, everything about this beer is centered around patience. Don’t rush the mash protocol and especially don’t rush the fermentation.

Thanks to Bill Eye and Ashleigh Carter, co-founders of Bierstadt Lagerhaus,, for this recipe!

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  • Public: Yup, Shared
  • Last Updated: 2020-11-18 16:35 UTC
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