You Don't Know Jack - Beer Recipe - Brewer's Friend

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You Don't Know Jack

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday May 25th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 6-Row9 lb Pale 6-Row 35 1.8 84.2%
1.50 lb Crisp Malting - Flaked Torrefied Maize1.5 lb Flaked Torrefied Maize 36.8 0.66 14%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.8%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cluster1.25 oz Cluster Hops Pellet 6.5 Boil 60 min 31.53 38.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.28 30.8%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 20 min 2.68 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Carrageenan $ 0.25 / each
$ 0.25 		Fining Boil 20 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
$ 0.25
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.9 gal Strike 168 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.34 13.4  
Mash volume with grains 4.19 16.8  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.87 g | 27.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.29 g | 21.2 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.9 qt) 5.25 21  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

Chill wort to 50°F (10°C), aerate thoroughly, and pitch yeast. Ferment at around 50°F (10°C).

Rack the beer to a secondary and lager for around 6 weeks.

Alt yeast: American Lager Wyeast 2035.
Alt malt: American Pilsner

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  • Last Updated: 2021-12-22 23:47 UTC