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Hoppy pilsner

155 calories 16.3 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.46 gallons
Post Boil Size: 5.59 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created Friday April 23rd 2021
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 92.3%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.6%
0.25 lb German - CaraHell0.25 lb CaraHell 34 11 2.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.6%
9.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 10 Boil 75 min 30.94 26.3%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 3.5 Boil 45 min 6.34 17.5%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Boil 0 min 28.1%
0.80 oz Saphir0.8 oz Saphir Hops Pellet 4.25 Dry Hop 7 days 28.1%
2.85 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.56 gal Strike 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
Omega Yeast Labs - German Lager I OYL-106
1 Each
Attenuation (avg):
Optimum Temp:
45 - 68 °F
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
San Jose 95125 Aug 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 20 54 55 14 242
Mash Chemistry and Brewing Water Calculator

OG: 1.048
OABV: 6.25%

5/2/2021 Brewed , 50-55 degree ferment
5/11/2021 Dry hops added, start diacetyl rest until 5/15/2021
5/15/2021 Turn down temp to 30 degrees
5/23/2021 Move to keg for lager until June 16
6/16/2021 carb up for two days or so
6/18/2021 ready to drink

FG: 1.007
ABV: 5.2%

Tasting note:

Might need a do over given pre and post boil water calc did not calculate which threw off an incorrect IBU of 35. Calculated after the fact, and now IBUs are way above a Czech Pils e.g. 50+. Adjusted recipe for next time already to better account for IBUs and malts to fall in range of the style, now a German Pils.

Mash the grains (and calcium chloride, if using) at 145°F (63°C) for 15 minutes. Raise the mash temperature to 155°F (68°C) and hold for 30 minutes. Mash out, vorlauf, and then sparge at 168°F (75°C). Collect 6 gallons (23 L) of 1.038 wort. Boil for 60 minutes, adding hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C). After 4 days of fermentation, add the dry hop addition. After 7 days total, slowly raise the temperature to 60°F (16°C) for 3 days for a diacetyl rest, then slowly lower the beer to 34°F (1°C). Once at final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Lager at 34°F (1°C) for approximately 1 month before serving.


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  • Public: Yup, Shared
  • Last Updated: 2021-05-23 20:25 UTC
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