Hoppy Pilsner - Resident Culture Beer Recipe | All Grain German Pilsner (Pils) | Brewer's Friend
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Hoppy Pilsner - Resident Culture

145 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday April 7th 2023
1.044
1.011
4.3%
25.4
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Premium Pilsner8 lb Premium Pilsner 36.8 1.75 96.2%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 3.8%
8.31 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Saaz0.67 oz Saaz Hops Pellet 3.5 Boil 90 min 9.72 15%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.92 22.4%
1.40 oz Cascade1.4 oz Cascade Hops Pellet 7 Whirlpool 0 min 6.67 31.3%
1.40 oz Saphir1.4 oz Saphir Hops Pellet 4.25 Whirlpool 0 min 4.05 31.3%
4.47 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 155 °F 142 °F 15 min
1.25 gal Infusion 212 °F 152 °F 30 min
2.5 gal Sparge 180 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 each Potassium Metabisulfite Water Agt Primary --
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Munich Lager II 2352
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 62 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 456 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Kroger Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 8 3 39 31 0
https://beerandbrewing.com/resident-cultures-sorry-if-this-doesnt-change-your-life-pilsner-recipe/

Multistep mash: 132°F (56°C) for 15 minutes; 142°F (61°C) for 30 minutes; 152°F (67°C) for 30 minutes; 160°F (71°C) for 20 minutes; and 168–170°F (76°C) for 10 minutes. After mashing out to 168–170°F (76°C), vorlauf for 20–30 minutes or longer until the wort runs clear. Boil for at least 90 minutes, following the hops schedule. Aerate the wort well and knock out the wort at 48–50°F (9–10°C). Pitch the yeast. Ferment at 52°F (11°C) until you are about 2–3°P from terminal and raise the temperature to 60°F (16°C) for a diacetyl rest. If you have the ability to ferment under pressure, you can “spund” or cap the fermentor when you are about 1.5°P from terminal gravity to achieve natural carbonation.

Once terminal gravity is reached, crash by 1–2°F (1°C) per day until you reach lagering temperatures of 31–32°F (0°C). Lager for at least 4 weeks, but preferably 6–8. If you spunded the fermentor, you should be ready to serve; if not, carbonate up to 2.5–2.8 volumes of CO₂. We tend to prefer our lagers to have a little zip behind them and carbonate up to the high end.

Mash Chemistry and Brewing Water Calculator
 
Notes

Potassium Metabisulfite is added to the keg at packaging, 5 drops.

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  • Public: Yup, Shared
  • Last Updated: 2023-04-24 02:20 UTC
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