34/70 Bitburger All-grain 15 psi - Beer Recipe - Brewer's Friend

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34/70 Bitburger All-grain 15 psi

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Friday July 31st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 97.8%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Perle1.2 oz Perle Hops Pellet 6.2 Boil 60 min 27.49 55.8%
0.40 oz Perle0.4 oz Perle Hops Pellet 6.2 Boil 15 min 4.55 18.6%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Aroma 10 min 1.34 11.6%
0.30 oz Tettnanger0.3 oz Tettnanger Hops Pellet 3.2 Aroma 0 min 14%
2.15 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.01 psi       Temp: 48 °F       CO2 Level: 2.38 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
3.1 gal drop in at 147/148 Strike 160 °F 146 °F 90 min
1 gal temp drop addition Temperature 180 °F 180 °F 60 min
5.8 gal Sparge 178 °F 175 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 6.47 g | 25.9 qt) 6.14 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes


Use floating dip tube in secondary (keg) to serve



Bloom 2 packs of 34/70 in wort at 75 degrees for 60 minutes

Ferment primary at 15psi and 68 degrees F....3 days

transfer and rest 24-36 hours in secondary (keg) 68 F 15 psi

then 15 psi and 48 F...1 week approx. (add co2 for temp drop)

then lager 34 degrees F for 4 weeks plus

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  • Last Updated: 2020-08-11 18:51 UTC