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Website Pilsner

Name: Website Pilsner
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Yield: 20 liters
Cuisine: Homebrewing
Ingredients: 3.9 kg Pilsen Malt; 175 g Munich Type I; 185 g Carapils; 20 g Magnum Hops; 50 g Saaz Hops

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Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 201 calories (Per 0.440L)
Carbs: 16 g (Per 0.440L)

Created: Monday March 7th 2022

Jever Clone

by FRIAR TUCK

OG: 1.048 FG: 1.009 ABV: 5.1% IBU: 42

Czech Pilsner

by SAR

OG: 1.045 FG: 1.008 ABV: 4.7% IBU: 39

Modèle P - German Pilsner

by jtbai

OG: 1.046 FG: 1.010 ABV: 4.6% IBU: 36

Original Gravity:

1.050

Final Gravity:

1.007

ABV (standard):

5.7%

IBU (tinseth):

35.9

EBC (ebcmorey):

6.8

Mash pH

5.7

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.90 kg	Malteurop - Pilsen Malt3.9 kg Pilsen Malt	37.44	3.04	91.5%
175 g	Weyermann - Munich Type I175 g Munich Type I	38	14.51	4.1%
185 g	Weyermann - Carapils185 g Carapils	34.5	4.11	4.3%
4,260 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	10.2	Boil	60 min	27.28	28.6%
50 g	Saaz50 g Saaz Hops	Pellet	2.6	Boil	15 min	8.63	71.4%
70 g / R 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L	Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls	Strike	70 °C	65 °C	60 min
	Mash Out		75 °C	75 °C	10 min
12 L	Add sparge water until a pre boil volume has been reached	Sparge	80 °C	77 °C	10 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Yeast Nutrient		Other	Boil	15 min.
1 each	Whirfloc tablet		Fining	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.57 bar Temp: 3 °C CO₂ Level: 2.25 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

Ferment at 12 C for 6 days, then raise to 16 C for a further 3 to 5 days. Check SG for attenuation. If fully attenuated drop temp to 5 C for 3 weeks or longer if possible. This will aid clarity and crispness.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-07-09 09:14 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	27.28	28.6%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	8.63	71.4%
70 g / R 0.00