German Pils w/ Hallertau Blanc (Gizmodo Pils) (German Pils | 5D)

German Pils w/ Hallertau Blanc (Gizmodo Pils) (German Pils 5D)

A “modern” German-style Pilsner. Brewed with 100% new-school German Hallertau Blanc hops.

Name: German Pils w/ Hallertau Blanc (Gizmodo Pils)
Style: German Pils (5D)
Type: All Grain

Recipe Specifications

Boil Size: 7.25 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 2.4415128
Estimated IBU: 54.6 IBUs (Tinseth)
Estima.ed ABV: 5.2 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes


Amount Name Type %
10 lbs Gold Rush Pilsner Malt Grain 100.0%
0.50 oz Hallertau Blanc [10.5%] - Boil 60.0 min Hop -
2.00 oz Hallertau Blanc [10.5%] - Boil 5.0 min Hop -
1.50 oz Hallertau Blanc [10.5%] - Dry Hop 60.0 min Hop -
1 pkg Global (Imperial Yeast#L13) Yeast -


Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 3.12 gal of water at 159.1 F 148.0 F 75.0 mins



  • Began brew day around 9am. Heated up the mash water (~3.25G) of to ~185F then transferred to the mash tun using the pump.
  • Let sit for about 20 minutes before stirring in the grain.
  • Added the grain then stirred until it reached ~149F then let sit for 1 hour.
  • IN the last 5 minutes of the mash, I started vorlaufing. I ran for a total of about 10 mins while the sparge water heated up to 170F.
  • Mashed out just under 2 gallons from the initial runnings.
  • Switched the hoses and ran the sparge water into the mash tun. Gave it a quick stir then began mashing out.
  • Collected just over 7.25G with the pre-boil gravity at ~1.035. It was slightly under, so decided to go with a 75min boil.
  • Chilled to 67F, got 4.5G at 1.043 for the OG (target was 1.048)
  • Put in the fermentation chamber at 67F and pitched the yeast with the fan turned on to bring down the temp.


  • Took a gravity reading, finished at 1.006.
  • Started cold crashing over night to keg the next day. 2/28/23

  • Chilled to ~52F overnight.
  • Added dry hops to sanitized keg then racked the beer on top. Got about 4.3G.
  • Purged with co2 3 times.
  • Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F and it was fully dissolved
  • Added to keg then purged with co2 3 times.
  • Set to 20PSI to burst carbonate for 24 hours, then will dial down to serving pressure, ~12psi.