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Brown Sugar BoPils

182 calories 19.8 g 12 oz
Beer Stats
Method: Extract
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.875 gallons
Pre Boil Gravity: 1.015 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Fats Schindee
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created Saturday July 6th 2013
1.055
1.015
5.2%
40.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz Dry Malt Extract - Extra Light4 oz Dry Malt Extract - Extra Light 42 2.5 16%
8 oz Dry Malt Extract - Extra Light8 oz Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 32%
2 oz Brown Sugar2 oz Brown Sugar - (late boil kettle addition) 45 15 8%
14 oz / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 oz American - Caramel / Crystal 10L1 oz Caramel / Crystal 10L 35 10 4%
8 oz German - Pilsner8 oz Pilsner 38 1.6 32%
2 oz American - Carapils (Dextrine Malt)2 oz Carapils (Dextrine Malt) 33 1.8 8%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.2 Boil 60 min 20.81 32.9%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.2 Boil 30 min 16 32.9%
0.13 oz Saaz0.13 oz Saaz Hops Pellet 3.2 Boil 10 min 3.92 17.1%
0.13 oz Saaz0.13 oz Saaz Hops Pellet 3.2 Boil 0 min 17.1%
0.76 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 77 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 0.85 oz (for 2.3 Vol CO2)      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Store-bought RO water.
 
Notes

Steep/mash grains in 0.8 qts water at 155 (~165 strike temp) for 45 min. Sparge with 0.5 qt (1 pt) water at 170, then add 6.2 qts water for a 1.875 gal (1 gal, 3.5 qt) boil (90 min to reduce DMS), to aim for 1 gallon into glass jug for fermentation.

Primary at 50
F for 2-3 weeks. D-rest at 64F for 2-3 days. Rack to new 1 gal jug and lager at 34F for 7 weeks minimum.

Prime and bottle to 2.3 Vol CO2.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-12-07 04:13 UTC
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