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ECBC Der Brewden

Method: Partial Mash
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Kobler
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Saturday August 21st 2021

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

35.1

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Briess - DME Pilsen Light5 lb DME Pilsen Light	45	2	87%
0.25 lb	Briess - Victory Malt0.25 lb Victory Malt	34.5	28	4.3%
0.50 lb	Briess - Brewers Malt 2-Row0.5 lb Brewers Malt 2-Row	37	1.8	8.7%
5.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Tettnanger2.5 oz Tettnanger Hops	Pellet	3.8	Boil	60 min	24.77	45.5%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.2	Boil	20 min	6.63	18.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.3	Boil	5 min	1.72	18.2%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.8	Boil	5 min	1.98	18.2%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.50 oz	Tettnanger (Pellet)	26.75	63.7%
1 oz	Hallertau Mittelfruh (Pellet)	6.63	18.2%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	1.72	18.2%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.5 qt		Infusion	--	149 °F	45 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.
1 tsp	Gelatin		Fining	Primary	3 days

Yeast

Wyeast - Bohemian Lager 2124

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 342 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 15.55 psi Temp: 42 °F CO₂ Level: 2.7 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

Chill wort to 50 degF and pitch yeast at 50 degF. Starter recommended.

Ferment at 50 degF until 75% attenuation reached (5-7 days), then ramp up to 60 degF for diacetyl rest until FG is met.

Gradually ramp down to 34 degF. Once temp is reached add gelatin finings. Leave gelatin finings in for 3 days. Then rack to keg or bottle and allow 4 more weeks for lagering. Better flavor occurs with longer lagering period of 8-12 weeks.

Carbonate to 2.7 vol CO2.

Prost!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-11-29 16:42 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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