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German Pilsner #1

171.18 calories 17.02 g 12 oz
Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: badbadmojo
No Chill: 15 minute extended hop boil time
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday June 5th 2019
1.052
1.012
5.23%
32.95
3.41
5.31
21.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Rahr - Premium Pilsner7 lb Premium Pilsner 1.50 / lb
10.50
36.8 1.75 70%
3 lb Canadian - Pale 2-Row3 lb Pale 2-Row 36 1.75 30%
10 lb / 10.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz 2018 hallertau1 oz 2018 hallertau Hops 1.00 / oz
1.00
Pellet 3.6 Boil 60 min 14.61 33.3%
1 oz saaz1 oz saaz Hops 1.00 / oz
1.00
Pellet 2.8 Boil 30 min 9.98 33.3%
1 oz Saaz1 oz Saaz Hops 1.00 / oz
1.00
Pellet 2.8 Aroma at 212 °F 15 min 8.36 33.3%
3 oz / 3.00
 
Mash Guidelines
Amount Description Type Temp Time
8 gal Infusion 158 °F 30 min
40% of mash Decoction 160 °F 20 min
boil Decoction 212 °F --
0.25 gal Fly Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
8.00 / each
8.00
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.7 oz       CO2 Level: 2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 2 50 50 25
Mash Chemistry and Brewing Water Calculator
Author: badbadmojo, Method: BIAB, Style: German Pilsner (Pils), ABV 5.23%, IBU 32.95, SRM 3.41, Fermentables: (Premium Pilsner, Pale 2-Row) Hops: (2018 hallertau, saaz, Saaz) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Epsom Salt)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-01 12:52 UTC
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