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(2015-12-26) German Pils

169 calories 14 carbs
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 9.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
URL: https://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/
Created Friday December 25th 2015
12.9 °P
2.0 °P
5.84%
33.4
3.86
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 90.9%
1 lb German - Munich Light1 lb Munich Light 37 6 9.1%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Magnum0.5 oz Magnum Hops Pellet 12 Boil 30 min 16.11 11.1%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Boil 45 min 11.22 22.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Boil 15 min 6.07 22.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Whirlpool 0 min 22.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Dry Hop 4 days 22.2%
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Protein Rest Temperature 130 °F 10 min
qt Sacc #1 (100% Grist) Temperature 148 °F 20 min
qt Dexn #1 Mashout Decoction 165 °F 5 min
qt Dexn #1 Boil Decoction 200 °F 15 min
qt Sacc #2 (100% Grist) Temperature 155 °F 15 min
qt Dexn #2 Mashout Decoction 165 °F 5 min
qt Dexn #2 Boil Decoction 200 °F 15 min
qt Mashout (100% Grist) Temperature 168 °F 10 min
22 qt Fly Sparge Sparge 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
0.5 tsp of gypsum & CaCl in mash. 100% R-O water
Mash Chemistry and Brewing Water Calculator
 
Notes

Double Hochkurz Decoction

Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style.

24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells)

13 brix & 6 gal into fermenter

PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin.

Added dry hops on 1/4/16

2nd Place - 2016 NHC Regional out of 32 entries

3rd Place - 2016 Great Northern Brew Ha Ha
http://www.greatnorthernbrewhaha.brewcomp.com/



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-03-19 14:30 UTC
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