Bierstadt Slow Pour Pils Beer Recipe | All Grain German Pils by Brewer #102592 | Brewer's Friend
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Bierstadt Slow Pour Pils

139 calories 11.1 g 16 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 70 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.53 gallons
Post Boil Size: 13.07 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ashleigh Carter
Calories: 139 calories (Per 16oz)
Carbs: 11.1 g (Per 16oz)
Created: Monday May 17th 2021
1.043
1.006
4.8%
38.9
2.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Weyermann - DE - Barke Pilsner (Weyermann)18 lb DE - Barke Pilsner (Weyermann) 37.8 1.7 100%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertauer Mittelfrueh2 oz Hallertauer Mittelfrueh Hops Pellet 3.6 First Wort 20 min 15.02 36.4%
3.50 oz Hallertauer Mittelfrueh3.5 oz Hallertauer Mittelfrueh Hops Pellet 3.6 Boil 70 min 23.89 63.6%
5.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.23 gal Protein Rest Infusion -- 131 °F 10 min
Mash Step Temperature -- 144 °F 40 min
Mash Step Temperature -- 160 °F 30 min
Saccharification Decoction -- 168 °F 10 min
Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: Keg with 20.72 PSI       CO2 Level: 3 Volumes
 
Target Water Profile
My Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Knockout a few degrees lower than your primary temperature, allow it to climb to 49F.

If you'd like to mimic Bierstadt's use of a float tank, knockout into a fermenter, pitch your yeast and then 12 hours later transfer your beer into a new fermentation vessel, leaving behind about 1c of wort from the bottom. This helps clarify the beer and leave some of the weaker yeast behind.

49F is the suggested primary temperature for first-use yeast. Subsequent generations can be fermented at a 47F primary temperature, as they are more battle-tested.

After 2 weeks in the primary, you can rack into a corny keg. Keep at 49F for another week and allow some pressure to build in the keg.

After week 3, make sure your beer passes a diacetyl test (warm up a small sample and smell/taste for butter). Once it passes diacetyl, slowly lower the beer, dropping 1F every other day until you reach 40F. Leave at 40F for a week.

Then slowly lower 1F per day to get to 33F. Rest here at least two weeks. After 2 weeks you may see diminished returns, but if you're patient, further resting can continue to improve the beer.

*Note the ABV and IBUs listed in this recipe are a bit higher than what are listed on the label of the beer. Ashleigh shared with me that this is due to lab tested results, which come back a little lower in ABV and IBUs. She says to use the #s that I provided here, roughly 37 IBUs and a 1.047SG - 1.008FG. Brewing software may not estimate such a low final gravity, but shoot for 80%+ apparent attenuation on this recipe.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-05 03:42 UTC
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