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German Pilsner (EB)

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.06 gallons
Post Boil Size: 8.38 gallons
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Post Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 63.3% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 145 calories (Per 16oz)
Carbs: 11.8 g (Per 16oz)

Created: Friday March 25th 2022

Original Gravity:

11.2 °P

Final Gravity:

1.7 °P

ABV (alternate):

5.1%

IBU (tinseth):

44.3

SRM (morey):

3.9

Mash pH

5.7

Cost $

18.68

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
13.40 lb	Carolina Malt House - Carolina Pilsner13.4 lb Carolina Pilsner	$ 1.39 / lb $ 18.68	37	2.1	100%
13.40 lbs / $ 18.68

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
81 g	Tettnanger81 g Tettnanger Hops	Pellet	4.5	Boil	60 min	38.33	59.1%
28 g	Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	5.48	20.4%
28 g	Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	1 min	0.48	20.4%
137 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
81 g	Tettnanger (Pellet) 81 g Tettnanger (Pellet) Hops	38.33	59.1%
56 g	Hallertau Mittelfruh (Pellet)	5.96	40.8%
137 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.82 gal		Strike	153 °F	148 °F	60 min
Starting Mash Thickness: 3.23 qt/lb Starting Grain Temp: 64 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc tablet	Fining	Boil	15 min.
4.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.60 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 443 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.29 psi Temp: 38 °F CO₂ Level: 2.6 Volumes

Target Water Profile

EB Custom Pilsen

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	8	16	63	93	50
Hit close to minimums on Ca and Mg, the Cl:SO4 ratio favours SO4 which enhances hop bitterness but not as much as an aggressively hopped American style.
Mash Chemistry and Brewing Water Calculator

Notes

Source: https://shop.theelectricbrewery.com/pages/german-pilsner#Recipe

2 dry yeast packs in a 2 liter, 9P starter gives us the right pitch rate.

Original recipe called for 35 IBU. I like my pilsners a little more bitter, so I upped it towards 45 and will adjust as necessary.

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 10.81gal (10gal, 3.24qt; 40.92L), 153f
3.24qt = 3.07L

> Ferment at 50F until about 3.6P, then raise to 70-72F until about 2.3P.

> Fine with gelatin for crystal clarity.

> Cold condition for 4-8 weeks. Towards the longer side is better, but impatience is a thing.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-03-30 13:38 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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