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    Recipe Info

    gal lit
    gal lit
    (Include recipe history, facts and other details that brewers will find interesting)

    Fermentables

    89% - Pale Zero
    11% - Munich Light - DE

    Hops

    Tettnang
    0.3
    Hersbrucker
    0.3
    Tettnang
    16.8
    Hersbrucker
    13.3

    Yeast

    Fermentis Saflager S-189

    Other Stuff

    Lactic Acid
    Calcium Cloride
    Activated carbon
    protafloc, 15 min from flameout
    Magnesium

    Mash Steps

    Mash Steps

    Add Mash Steps for Planning the Perfect Conversion

    If you are an extract brewer you can ignore this step. Mashing is a simple technique in which your malted grains are soaked and the amylase enzymes from the grains convert their starch to fermentable sugars.

    Special Instructions

    Enter any specific brewing steps needed to reproduce this recipe.

    Examples: steep specialty grains at 168F for 20 minutes, Ferment at 68F for 14 days, etc.

    1.
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    Recipe Facts

    Clone Of Die Mauer Pils mark II
    German Pils
    • 11.50 Gallons Liters Batch Size
    • 14.00 Gallons Liters Boil Size
    • 65  min Boil Time
    • 1.045 OG
    • 1.007 FG
    • 30.7 IBU (tinseth) Bitterness
    • 0.69 BG:GU
    • 3.9° SRM Color
    • 72% Efficiency
    • 4.8% ABV Alcohol
    • 145 per 12oz Calories

    Homebrew Style Guide

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