Not Your German - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Not Your German

166 calories 18.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday August 19th 2020
1.050
1.014
4.7%
11.0
5.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pilsner12 lb Pilsner 37 1.8 96%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Hallertauer Mittelfrüher0.5 oz Hallertauer Mittelfrüher Hops Pellet 4.25 Boil 60 min 7.32 50%
0.50 oz Barth-Haas - Hallertauer Mittelfrüher0.5 oz Hallertauer Mittelfrüher Hops Pellet 4.25 Boil 15 min 3.63 50%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7 oz       Temp: 70 °F       CO2 Level: 3.23 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
5 gal Infusion 165 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.31 29.3  
Mash volume with grains 8.31 33.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.96 g | 15.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.31 29.3
Equipment Profile Used: System Default
 
Notes

https://brulosophy.com/methods/lager-method/

Chill the wort to 50F before pitching yeast
Day 1-7: 50F
Day 8-14: 68F

Move beer to a carboy, store at 32F until clear

Warm beer to 68F before priming and bottling

Condition bottles for 2-3 weeks at 68F

Put bottles in fridge 5 days from serving

Last Updated and Sharing
 
342
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-23 01:18 UTC