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Bavarian Pils 2018 (1st, NHC Final Round)

163 calories 14 carbs
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 6.9 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 79% (brew house)
Rating:
51

Calories: 163 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Thursday March 10th 2016
1.050
1.009
5.38%
23.03
3.13
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 87%
0.75 lb German - Vienna0.75 lb Vienna 37 4 6.5%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6.5%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 14.5 Boil 90 min 13.17 21.1%
15 g US Hallertau15 g US Hallertau Hops Pellet 4.9 Boil 30 min 5.99 39.5%
15 g US Hallertau15 g US Hallertau Hops Pellet 4.9 Boil 15 min 3.87 39.5%
 
Mash Guidelines
Amount Description Type Temp Time
40 qt No-Sparge Infusion 151 °F 240 min
Starting Mash Thickness: 3.48 qt/lb
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
46 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 647 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
No-sparge method, 10 gallons RO water with 4.5g CaCl2, 1.2g MgSO4, 2mL of lactic acid added.
Mash Chemistry and Brewing Water Calculator
 
Notes

This is the re-brew of a Pils that placed 3rd in the 2018 NHC first round in San Diego. The goal was something similar to Ayinger's Bavarian Pils. This beer was lucky enough to place 1st in the 2018 NHC Final Round.

Note: the Pils malt used in this recipe is Weyermann Barke Pils. Give it a try.

Additional fermentation/lagering notes: with the high pitch rate this beer completes primary fermentation (aka gravity stabilizes) in less than 10 days at which point you can keg it. On about day 7 or 8 I let it rise to a maximum of 62F to make sure it gets to terminal gravity. I lagered it in my keezer at 38F for 4-5 weeks, but if the brewday and fermentation went well it will taste very good sooner than that. If you use gelatin as I do it will taste great by 2 weeks in the keg.



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2019-09-29 15:45 UTC
Discussion about this recipe:
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mattharms 09/29/2019 at 03:16pm
I am making this tomorrow and was wondering a few things as this is my first lager with temp control.
How long did the fermentation take? did you raise the temp at the end of fermenting?
what temper you lagered at and how long.

Thanks for any additional information!

Matt



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