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Hoppy Pilsner

159 calories 17 carbs
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer and Brewing - June/July 2019
Calories: 159 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday July 3rd 2019
1.048
1.013
4.62%
27.25
3.52
5.55
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 96%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 4%
9.38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.67 oz Saaz0.67 oz Saaz Hops Pellet 3.5 First Wort 0 min 11.29 15.9%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 10 min 4.17 17.8%
1.40 oz Cascade1.4 oz Cascade Hops Pellet 7 Whirlpool 0 min 7.34 33.2%
1.40 oz Saphir1.4 oz Saphir Hops Pellet 4.25 Whirlpool 0 min 4.46 33.2%
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 135 °F 15 min
Infusion 142 °F 30 min
Infusion 152 °F 30 min
Infusion 160 °F 20 min
Infusion 168 °F 10 min
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 6 8 13 37 20
This is according to "American Lager" water profile with Brun Water.

To achieve a relatively close water profile, will need 80:20 Distilled to Regina water.

Finished water profile will be approximately:
Calcium: 11.6
Magnesium: 7.2
Sodium: 25.6
Chloride: 11.8
Sulfate: 56.2
Bicarbonate: 47.9
Mash Chemistry and Brewing Water Calculator
 
Notes

Multistep mash: 132F for 15 minutes; 142F for 30 minutes; 152F for 30 minutes; 160F for 20 minutes; and 168F for 10 min. Boil for at least 90 minutes, following the hop schedule. Aerate wort well and knock out the wort at 48-50F. Pitch yeast. Ferment at 52F until you have about 2-3P from terminal and raise the temperature to 60F for a diacetyl rest.

Once terminal gravity is reached, crash 1-2F per day until you reach lagering temperatures of 31-32F. Lager for at least 4 weeks, but preferably 6-8.

PH should be 5.3-5.4.

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  • Public: Nope, Not Shared
  • Last Updated: 2020-04-20 21:43 UTC
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