Geoff Humphrey's BrewBlog > BrewBlogs > Forty-Six and 2 [{"NAME":"German Pils","CATEGORY":"Pale Bitter European Beer","VERSION":"1","CATEGORY_NUMBER":"05","STYLE_LETTER":"D","STYLE_GUIDE":"BJCP 2021","TYPE":"Pilsner","OG_MIN":"1.044","OG_MAX":"1.050","FG_MIN":"1.008","FG_MAX":"1.013","IBU_MIN":"22","IBU_MAX":"40","COLOR_MIN":"2","COLOR

German Pils
BJCP 2021 – 05D

Batch #:

2025-03

Batch Size:

11.00 gallons

Boil Time:

90 min

Conditioning:

Keg

Status:

Primary

Brew Date:

February 16, 2025

Statistics

OG:

1.053 13.1° P

FG:

1.012 3.1° P

Real Extract:

4.9° P

Attenuation:

76.3% Apparent
62.6% Real

Carbonation:

2.7 volumes

Color:

3.8SRM

IBU:

BU/GU:

0.77

ABV:

5.4%

ABW:

4.3%

Calories:

176 12 oz

Fermentables

Amount	Fermentable	% of Grist
20.50 pounds	Odyssey Pilsner Root Shoot Malting	93.2%
1.00 pounds	Acidulated Weyermann	4.5%
0.50 pounds	Carapils/Carafoam Weyermann	2.3%
22.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
4.50 ounces	Hallertauer Mittelfrueh	90 minutes	First Wort	Pellet	2.7%
1.50 ounces	Magnum	60 minutes	Boil	Pellet	12.3%
4.00 ounces	Hallertauer Mittelfrueh	10 minutes	Boil	Pellet	2.5%
4.00 ounces	Hallertauer Mittelfrueh	5 minutes	Boil	Pellet	2.7%
14.00 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.00 tsp	Amylase Enzyme	Other	Mash	0 minutes
5.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
2.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
4.50 ml	Lactic Acid	Water Agent	Mash	0 minutes
4.50 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.50 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
3.50 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Saflager Lager	Fermentis	W-34/70	Dry

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

13.38 gallons

Boil Time:

90 minutes

Evaporation Rate:

8.22% per hour

Hop Utilization:

90%

Trub Chiller Loss:

0.26 gallons

Mash Profile Decoction, Single - Well Modified Malts - Batch Sparge

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Low Sach Rest	Infusion	35 minutes	132° F
2	Decotion	Decoction	45 minutes	156° F
3	Mash Out	Temperature	20 minutes	168° F

Fermentation and Aging

Primary:

11 days @ 48° F

Secondary:

3 days @ 60° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

General Info

Adjusted water profile to help elevate the perception of bitterness/dryness.

Forty-Six and 2

German PilsBJCP 2021 – 05D