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Pils v1

163 calories 14 carbs
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 2.9 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Monday February 3rd 2020
1.050
1.008
5.5%
36.05
3.44
5.79
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 88.9%
6 oz American - Red Wheat6 oz Red Wheat 38 2.5 5.6%
6 oz German - Acidulated Malt6 oz Acidulated Malt - (late addition) 27 3.4 5.6%
6.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Saphir1 oz Saphir Hops Pellet 2.9 Boil 90 min 19.31 33.3%
0.5 oz Saphir0.5 oz Saphir Hops Pellet 2.9 Boil 30 min 6.93 16.7%
1.5 oz Saphir1.5 oz Saphir Hops Pellet 2.9 Boil 10 min 9.81 50%
 
Mash Guidelines
Amount Description Type Temp Time
2.2 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       CO2 Level: 2.45 Volumes
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 6.96 27.8  
Strike water volume at mash thickness of 1.33 qt/lb 2.24 9  
Remaining sparge water volume 4.71 18.8  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 5.86 23.5  
Boil off losses -2.25 -9  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 3.5 14  
Total: 6.96 27.8
Method: All Grain, Style: German Pils, ABV 5.5%, IBU 36.05, SRM 3.44, Fermentables: (Pilsner, Red Wheat, Acidulated Malt) Hops: (Saphir)
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  • Last Updated: 2020-02-03 17:02 UTC