Prohibition Pils Beer Recipe | All Grain Classic American Pilsner | Brewer's Friend
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Prohibition Pils

167 calories 25 g 12 oz
Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott Garrison
Calories: 167 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Monday June 24th 2019
1.049
1.023
3.4%
28.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Bohemian Pilsner11.5 lb Bohemian Pilsner 38 1.9 65.7%
5 lb Flaked Corn5 lb Flaked Corn 40 0.5 28.6%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 5.7%
17.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cluster1.5 oz Cluster Hops Pellet 8 Boil 60 min 23.02 66.7%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 8 Boil 30 min 5.9 22.2%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 8 Aroma 0 min 11.1%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt 1st rest Infusion -- 152 °F 30 min
Saccharification Rest Infusion -- 157 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (custom):
51%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 759 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed December 29, 2017

1000 - combined grist with hot water to reach 152.5° F for 30 min.

1030 - Added 6 qts H20 to bring to 157.5°F for 30 min

1100 - Sparge at 169° F for mash-off of 10 min.

1300 - Collected 11 gal at 1.033 original gravity for boil (1.5 hour sparge)

1345 - Begin 90 minute boil; hop schedule according to plan, boil ended at 1515

went into fermentor at 12 Brix aka 1.049

Kegged at 1.023 1/21/18


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  • Public: Yup, Shared
  • Last Updated: 2023-03-01 19:54 UTC
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