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2V Pilsner

Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 55% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday December 12th 2019

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

28.6

SRM (morey):

3.2

Mash pH

4.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	14.8%
10 lb	Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row	37	1.2	74.1%
1.50 lb	German - Acidulated Malt1.5 lb Acidulated Malt	27	3.4	11.1%
3 lb	Flaked Corn3 lb Flaked Corn	40	0.5	18.2%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	18.13	33.3%
0.25 oz	Hallertau Blanc0.25 oz Hallertau Blanc Hops	Pellet	10	Boil	15 min	6.1	16.7%
0.25 oz	Hallertau Blanc0.25 oz Hallertau Blanc Hops	Pellet	10	Boil	5 min	4.36	16.7%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	0 min		33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Hallertau Blanc (Pellet)		28.59	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 gal	Infusion	--	150 °F	60 min
10 gal	Infusion	--	150 °F	60 min
Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	10 min.
1 each	Whirlfloc		Water Agt	Boil	10 min.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

White Labs - San Francisco Lager Yeast WLP810

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	High
Optimum Temp:	58 - 65 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.56 psi Temp: 40 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Primo purified bottled water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

pitch at 44F and then slowly raise to 50F for the fermentation. Once you've achieved approx 70% attenuation 10 Days, slowly raise the temp again for a Diacetyl rest at 60-65F for about a week, then cold crash and keg.

Last Updated and Sharing

373

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Brews

Public: Yup, Shared
Last Updated: 2019-12-12 16:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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