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Poppin Pils

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 71.8% (brew house)
Source: Jack DeHarpport
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Thursday August 10th 2017

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

37.5

SRM (morey):

3.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	German - Bohemian Pilsner8.5 lb Bohemian Pilsner	38	1.9	81%
1.50 lb	American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt)	33	1.8	14.3%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.74 oz	Citra0.7353 oz Citra Hops	Pellet	13	Boil	60 min	35.29	26.9%
1 oz	Saaz1 oz Saaz Hops	Pellet	3	Aroma	5 min	2.21	36.6%
1 oz	Saaz1 oz Saaz Hops	Pellet	3	Dry Hop at 50 °F	7 days		36.6%
2.74 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.74 oz	Citra (Pellet)	35.29	26.9%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	2.21	73.2%
2.74 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 qt	Add water at 163 F	Infusion	--	153 °F	40 min
12 qt	Mash out at 159 F Add water at 187 F	Infusion	--	158 °F	20 min
Starting Mash Thickness: 1.333 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 193 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg Amount: 10 PSI at 36 degrees for 3 days CO₂ Level: 2.4 Volumes

Target Water Profile

Portland, OR, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
2	1	2	10	1	8
Base Portland, OR water with acid malt pH = 5.24
Mash Chemistry and Brewing Water Calculator

Notes

Ferment for 12 days at 50 F
Dry hop after 7 days of fermentation has passed for 5 days (until end of primary fermentation)
transfer to secondary and purge with CO2 if fermentation has stopped.
Diacetyl rest for 4 days
Lager for 30 days in secondary at 34 F
Keg or bottle and enjoy

Citra was the best value bittering hop I could find, but the target IBU should be 37.5 regardless of the bittering hop used.
Bittering hops have little to no effect on the aroma if added at 60 minutes.
I recommend noble hops for aroma and dry hopping (Saaz, Hallertau, Tettanger, Spalt) but you could use American hybrid versions as well (Mt. Hood, Crystal, Liberty, Ultra)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-10-16 14:59 UTC

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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