Das Braumeister's Table Bier - Beer Recipe - Brewer's Friend

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Das Braumeister's Table Bier

137 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Trappist Single
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.71 gallons
Post Boil Size: 6.21 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Braumeister Serfass
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday May 28th 2020
1.042
1.009
4.3%
31.9
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 36.3 1.9 78.9%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 11.3%
12.50 oz Viking - Cookie Malt12.5 oz Cookie Malt 37 25.4 8.8%
1.50 oz Viking - Dextrine Malt1.5 oz Dextrine Malt 33 1.8 1.1%
8.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Helga1 oz Helga Hops Pellet 6.6 Boil at 208 °F 50 min 23.07 33.3%
1 oz Helga1 oz Helga Hops Pellet 6.6 Boil at 208 °F 10 min 8.8 33.3%
1 oz Pioneer1 oz Pioneer Hops Pellet 9.3 Whirlpool at 208 °F 0 min 33.3%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.1 oz       Temp: 71 °F       CO2 Level: 2.4 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
7.91 gal Steeping 148 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.81 g | 35.2 qt) 8.91 35.6  
Mash volume with grains (equipment estimates 9.46 g | 37.8 qt) 9.55 38.2  
Grain absorption losses -1.01 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.71 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.21 24.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.17 g | 24.7 qt) 6 24  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Not my ideal recipe as I am trying to get rid of old and/or unwanted malt. For perfection, ditch the Briess Pils and use 7 lbs Weyerman Pilsner. No need for the Viking Dextrine. Originally planned to use Viking Pale Cookie but my stock was mistakenly empty so I substituted the slightly darker regular Cookie which upped the SRM almost 2 points! Prost!

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  • Last Updated: 2022-05-22 18:14 UTC