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Northern German Pilsener (Jever-inspired)

Method: All Grain
Style: German Pils
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.91 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 8.5 °P (recipe based estimate)
Post Boil Gravity: 11.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Thursday May 15th 2025

Original Gravity:

11.5 °P

Final Gravity:

2.2 °P

ABV (standard):

4.9%

IBU (tinseth):

45.2

EBC (ebcmorey):

6.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Weyermann - Pilsner4 kg Pilsner	36	2.51	95.2%
0.20 kg	Weyermann - Carapils0.2 kg Carapils	34.5	4.11	4.8%
4.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Northern Brewer - German Tettnang20 g German Tettnang Hops	Leaf/Whole	4.5	First Wort	10 min	14.33	34.5%
8 g	Hopsteiner - Hallertau Herkules8 g Hallertau Herkules Hops	Leaf/Whole	16.6	Boil	70 min	19.23	13.8%
10 g	Hopsteiner - Perle10 g Perle Hops	Leaf/Whole	6.1	Boil	30 min	6.57	17.2%
20 g	Northern Brewer - German Tettnang20 g German Tettnang Hops	Pellet	4.5	Boil	10 min	5.03	34.5%
58 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Northern Brewer - German Tettnang (Leaf/Whole) 20 g German Tettnang (Leaf/Whole) Hops	14.33	34.5%
8 g	Hopsteiner - Hallertau Herkules (Leaf/Whole)	19.23	13.8%
10 g	Hopsteiner - Perle (Leaf/Whole) 10 g Perle (Leaf/Whole) Hops	6.57	17.2%
20 g	Northern Brewer - German Tettnang (Pellet) 20 g German Tettnang (Pellet) Hops	5.03	34.5%
58 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.72 L	protein rest	Strike	53 °C	50 °C	10 min
	1st step	Temperature	50 °C	63 °C	13 min
	beta rest	Temperature	63 °C	63 °C	45 min
	2nd step	Temperature	63 °C	68 °C	5 min
	alpha rest #1	Temperature	68 °C	68 °C	15 min
	3rd step	Temperature	68 °C	73 °C	5 min
	alpha rest #2	Temperature	73 °C	73 °C	15 min
	mash out	Temperature	73 °C	78 °C	5 min
10 L	sparge	Batch Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.45 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	2.0 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.66 bar Temp: 2 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0.1
Mash Chemistry and Brewing Water Calculator

Notes

adjust pH to 5,1 at the end of boil. if you're an "ichiban shibori" believer (or want to save time and water) don't sparge, but it's a 40+ IBU beer so... fwiw the sparge water temp doesn't matter. it's recommended to condition yeast in separate unhopped wort and then pitch that liquid yeast. zinc is important for yeast, 5mg in a solution for in the fermenter would suffice. cold-condition near zero for 3-4 weeks. also yes lactic acid isn't reinheitsgebot compliant.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-05-17 16:56 UTC

System Default

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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