Green Bench Postcard Pils Beer Recipe | All Grain Classic American Pilsner | Brewer's Friend
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Green Bench Postcard Pils

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 36.84 liters
Post Boil Size: 29.09 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday February 22nd 2022
Amount Fermentable Cost PPG °L Bill %
3.30 kg Weyermann - Barke Pilsner Malt3.3 kg Barke Pilsner Malt 37.03 1.75 83.9%
227 g American - Pale 6-Row227 g Pale 6-Row 35 1.8 5.8%
227 g Flaked Corn227 g Flaked Corn 40 0.5 5.8%
180 g Gladfield - Sour Grapes Malt Acid180 g Sour Grapes Malt Acid 12.4 2.03 4.6%
3,934 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Yakima Chief Hops - MT Hood18 g MT Hood Hops Pellet 5.3 Boil 60 min 14.39 26.9%
31 g Yakima Chief Hops - MT Hood31 g MT Hood Hops Pellet 5.3 Boil 15 min 12.3 46.3%
18 g Yakima Chief Hops - MT Hood18 g MT Hood Hops Pellet 5.3 Whirlpool at 99 °C 20 min 2.11 26.9%
67 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 65 °C 63 °C 60 min
28 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 15 min.
2 g Whirlfloc Water Agt Boil 15 min.
Imperial Yeast - L17 Harvest
1 Each
Attenuation (avg):
Optimum Temp:
10 - 16 °C
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 0.83 bar       Temp: 2 °C       CO2 Level: 2.7 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.

We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.

Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.

Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops.

Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate.

Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy!

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  • Last Updated: 2022-02-22 23:24 UTC
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