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Weihnachtsmarkt Pils

144 calories 14.3 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 67% (brew house)
Source: BBBC
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Monday November 26th 2018
1.044
1.010
4.5%
46.6
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 91.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum (15 AA)0.5 oz Magnum (15 AA) Hops Pellet 12.1 Boil 60 min 21.49 8.3%
0.50 oz Magnum (15 AA)0.5 oz Magnum (15 AA) Hops Pellet 12.3 Boil 60 min 21.84 8.3%
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 4.2 Boil 10 min 3.24 16.7%
1 oz Perle (8.2 AA)1 oz Perle (8.2 AA) Hops Pellet 6.7 Boil 0 min 16.7%
2 oz Hallertau Mittelfruh (3.75 AA)2 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 4.2 Dry Hop (High Krausen) 0 days 33.3%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Dry Hop (High Krausen) 0 days 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 qt Infusion 150 °F 60 min
Starting Mash Thickness: 2 qt/lb
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88 5 13 53 154 31
5 g gypsum
0.5 g CaCl2 added to each 5 gallon

this will give you profile above

predicted mash pH 5.49
Mash Chemistry and Brewing Water Calculator
 
Notes

11/21/21

flame off 158.0-->154.0

mashed for 1 hour

1 hour boil

added 2 ice bombs to get pitch temp to roughly 49F

aerated wort for 3 min

pitched on top of czech pils trub (mostly dumped out except for very bottom yeast)

put in fridge @50F

added liquid to fermenter added hallertauer mittlefruh hops, realized i didnt aerate wort, so poured it back in pot and aerated, poured out back into fermenter, but realized when I transferred that a lot of the newly pitched hops were left in pot, so to make up for it I piched an extra ounce of hersbrucker

11/22/21 bubbling following morning

11/23/21 @ 7 pm 1.034 SG, liquid temp 52F
FF test shows FG 1.012

bumped temp up to 57, taste is so crackery and phenomenal


11/24/21 @ 7pm sg 1.022 (this is 70% apparent attenuation if finishing at 1.012 like FF test showed) --> so performed D rest and opened fridge door.



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  • Public: Yup, Shared
  • Last Updated: 2021-11-25 03:48 UTC
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