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Bavarian Pils 2018 (1st, NHC Final Round)

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)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 79% (brew house)
Rating:

5.00 (1 Review)

Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday March 10th 2016

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.4%

IBU (tinseth):

23.0

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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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%
11.50 lbs / $ 0.00

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%
38 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 g	Magnum (Pellet) 8 g Magnum (Pellet) Hops	13.17	21.1%
30 g	US Hallertau (Pellet) 30 g US Hallertau (Pellet) Hops	9.86	79%
38 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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 Each	Cost:
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

$ 0.00 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

Last Updated and Sharing

5,152

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Brews

Public: Yup, Shared
Last Updated: 2019-09-29 15:45 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

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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