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German Pilsner

Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Craft Beer & Brewing - Josh Weikert
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Wednesday December 23rd 2020

Rothaus Tannenzaepfle Clone

by prospero

OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 32

Luigi

by Iliff Avenue Brewhouse

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

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):

4.9%

IBU (rager):

39.9

SRM (morey):

3.9

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Pilsner12 lb Pilsner	38	1.6	98%
4 oz	American - Victory4 oz Victory	34	28	2%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.63 oz	Warrior0.625 oz Warrior Hops	Pellet	16	Boil	60 min	35.51	23.8%
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	4.34	57.1%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	0 min		19%
2.62 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.62 oz	Warrior (Pellet)	35.51	23.8%
2 oz	Hallertau Mittelfruh (Pellet)	4.34	76.1%
2.62 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.59 gal	Strike	164 °F	152 °F	60 min
4.94 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Wyeast - Beer Nutrient		Other	Boil	10 min.
0.50 each	Whirlfloc		Fining	Boil	10 min.

Yeast

Imperial Yeast - L13 Global

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium-low
Optimum Temp:	46 - 56 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 448 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.27 psi Temp: 40 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Camas Water Profile - Ward Labs

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

Notes

3 Liter starter with 2 Yeast packs = 454 B cells (7.2 oz DME)

Toward the latter stages of fermentation raise the temp several degrees to aid in diacetyl cleanup. (Raise as high as 55-60)

Do a diacetyl test by taking a sample and popping it into the microwave for 10 seconds. If any butter smell exists, keep it in the fermentor for a few more days.

Cold crash prior to kegging, lager for 4 weeks at near freezing, then carbonate to 2.5 volumes.

Recipe: Better German Pils from Josh Weikert. (Adjusted slightly to my system)

Last Updated and Sharing

272

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Brews

Public: Yup, Shared
Last Updated: 2020-12-23 02:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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