Non-Alcoholic Pilsnerish Beer Recipe | All Grain German Pils | Brewer's Friend
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Non-Alcoholic Pilsnerish

38 calories 9 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Post Boil Gravity: 1.011 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 38 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created: Saturday March 9th 2024
1.011
1.010
0.2%
24.9
3.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Mountain Malt - Mountain Pilsner Base Malt1.75 lb Mountain Pilsner Base Malt 37.4 1.4 74.5%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 21.3%
0.10 lb Weyermann - Acidulated0.1 lb Acidulated 27 3.4 4.3%
2.35 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil at 203 °F 90 min 21.6 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil at 203 °F 15 min 3.34 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 168 °F 165 °F --
Mash Temperature 165 °F 165 °F 45 min
1 gal Sparge 170 °F 170 °F --
Mash Out! Temperature 170 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Lactic acid Other Whirlpool 5 min.
0.50 each Whirlfloc Tab Fining Boil 5 min.
5 each Campden Tablets Other Primary 8 days
2 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - WLP 618 NA All Day
Amount:
1 Each
Cost:
Attenuation (custom):
10%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 40 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 61
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash pH 5.4. Adjust pH post boil down to 4.6. 90 min boil time to make up for high altitude boil temp to allow more time for DMS expulsion (5000ft+). Add 5 campden tabs after fermentation is complete to stabilize beer.

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  • Public: Yup, Shared
  • Last Updated: 2024-04-20 16:46 UTC
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