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German Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.63 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 10 minute extended hop boil time
Hop Utilization: 97%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Monday January 3rd 2022

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

34.4

SRM (morey):

4.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	German - Pilsner9.5 lb Pilsner	38	1.6	95.5%
0.25 lb	Briess - Victory Malt0.25 lb Victory Malt	34.5	28	2.5%
0.20 lb	Weyermann - Acidulated0.2 lb Acidulated	27	3.4	2%
9.95 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Yakima Valley Hops - Warrior0.4 oz Warrior Hops	Pellet	17.3	Boil	60 min	25.67	28.6%
0.50 oz	Hallertau Tradition (Germany) (5 AA)	Pellet	5	Boil	10 min	5.44	35.7%
0.50 oz	Hallertau Tradition (Germany) (5 AA)	Pellet	5	Boil	0 min	3.25	35.7%
1.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Yakima Valley Hops - Warrior (Pellet)	25.67	28.6%
1 oz	Hallertau Tradition (Germany) (5 AA) (Pellet)	8.69	71.4%
1.40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.73 gal	Strike	164 °F	152 °F	60 min
4.39 gal	Sparge	168 °F	168 °F	15 min
Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 tsp	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 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) 372 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
7g distilled/2g base
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 50°F (10°C) until final gravity is reached; increase the temperature by a few degrees at the latter stages of fermentation to aid in diacetyl cleanup. Once the beer completes fermentation, but before packaging, you may want to cold crash it to 35°F (2°C) for 48 hours to improve clarity. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Store carbonated beer at near-freezing temperatures for at least 4 weeks before drinking.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-03-08 20:16 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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