Brewing Software and my 2nd batch

[Leggoma]

I'm don't know if I'm ready for a "thrown together" recipe for my second batch as opposed to doing another kit, but I think I'm just foolish enough to try. It basically stemmed from wanting to do a classic pilsner, but not being able to find a kit for one. So I started to Google recipes and stumbled across the software Brewsmith. It had a 21 day free trial, so I figured I would play around with it.

After getting the interface down and finding out how to create a recipe and compare it to a style of beer, I decided to run with it. Being very new at brewing and not having a lot of knowledge about hop and yeast characteristics, I was a little awestruck at the lists that came up when I added these to the pilsner recipe.

So I printed the recipe list out and went down to the brewing supply store hoping to get some feedback and advice. The recipe has ingredients that will yield the characteristics as far as gravity, IBUs, and color consistent to a pilsner, but I could be way off base with hop/yeast selection for all I know. But to my dismay, the store closes earlier than I realized on Saturdays.

Since I was already amped (impatient) to get my advice and ingredients, I decided to go to another supply store that had the ingredients, but a Saturday staff that seems a tad less knowledgeable (this supply store is more 3/4 of a beer shop and 1/4 brewing supply type of store). So I committed to buying the ingredients without discussing it with any of the employees at this other brew supply store, but haven't started any brewing, so I can still tweak the ingredient list if something sets off any flags to you guys.

Before giving the VERY simple recipe I put together, I'd like to share what the intent is with this. I want to brew a baseline beer. I want it to be good enough to enjoy at a wide variety of occasions and please a wide variety of beer drinkers, but also a recipe I can tweak and improve upon to help me learn more about brewing in general. I am looking for clean, crisp, and refreshing, but something elevated from the 6-pack of diluted "X or X Light". I want a beer that pairs well with football on TV and Cheetos at my side.

So here is that recipe. Constructive criticism and advice is very welcome. Please ignore the water, its not from Denver, CO.

Recipe: Pilsner Trial
Brewer:
Asst Brewer:
Style: Classic American Pilsner
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.27 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.050 SG
Estimated Color: 3.2 SRM
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 gal Denver, Colorado Water 1 -
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 23.3 %
6 lbs 9.6 oz Pilsner Liquid Extract (Light) (2.0 SRM) Extract 3 76.7 %
1.00 oz Northern Brewer [9.80 %] - Boil 60.0 min Hop 4 27.8 IBUs
1.00 oz Crystal [3.30 %] - Boil 15.0 min Hop 5 4.6 IBUs
1.00 oz Liberty [3.00 %] - Boil 5.0 min Hop 6 1.7 IBUs
1.0 pkg Pilsen Lager (Wyeast Labs #2007) [124.21 Yeast 7 -

 

[Leggoma]

Oh, one more thing. The supply store didn't have a German 2 Row Pilsner, so I bought German Caramel Pilsner. I have no idea how that difference will affect the end product.

 

[BobC]

The recipe you had looked good and gave you room to tweak the hops to get exactly what you wanted with future brews.

The german 2 row would have been better but you can use the caramel pilsner but reduce to 1.5 pounds. At 2lbs it would exceed the 20% mark of your grain bill.

 

[mux]

That is a lager. You need to ferment it at lager temps, that strain 48-56F. Are you prepared for that?

 

[mux]

You also need a lot of yeast, you need to make a large starter.

 

[Leggoma]

I was planning on picking up a used refrigerator for the garage. There seem to be plenty in my area for under $100 on Craigslist. I'd love to find a mini refrigerator just big enough for my 6.5 gal carboy so I could potentially just toss it in my guest room closet.

As far as the yeast, I was a little confused about that while in the supply store. My app (brewpal) said I needed 4 packs of liquid yeast to give me 403 billion cells. I bought 1 "smack pack" after reading the package stating it was good for 5 gallons, and talking with the girl working at the store (who didn't give me a warm fuzzy about it). I can go pick up 3 additional packs if absolutely needed.

Can I grow a large starter from that 1 pack, or should I just go pick up 3 additional packs? And if I end up with a total of 4 packs, do I still need to make the starter, or is following the instructions and having the yeast activate for 3 hours after breaking up the packs sufficient?

Edit: After doing some more research, it seems like I should only need to ferment a pilsner for 10-14 days? I know some lagers take a lot longer. If it is only for two weeks, give or take a few days, I can just do it in my garage, which should be right in that temperature range. I'm going to put a thermometer up and take a reading in the mornings and afternoons this week, but I think I should be good to not even need a refrigerator during this time of year in Boise.

 

[Leggoma]

Ok, so after spending the night doing research and weighing the option for my garage ambient temperature to lager my pilsner, I decided to scratch that idea until I pick up a used fridge to do it right. So instead, i'm going to use the lager extract with american ale yeast (1056) and 2 lbs of Crystal 20L to convert my idea into more of a pale ale.

Thanks for the feedback. I am just not ready to do a pilsner. Maybe in a few months.