Hot in Herre - Beer Recipe - Brewer's Friend

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Hot in Herre

142 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Friday September 25th 2020
1.047
1.007
5.3%
23.4
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Gladfield - Munich Malt3.5 kg Munich Malt 36.8 7.87 37%
5 kg Gladfield - Vienna Malt5 kg Vienna Malt 37.4 3.45 52.9%
0.50 kg Weyermann - Caramunich Type 30.5 kg Caramunich Type 3 34 57 5.3%
0.25 kg Voyager Craft Malt - Voodoo Schooner0.25 kg Voodoo Schooner 35.9 43.2 2.6%
0.20 kg Gladfield - Light Chocolate Malt0.2 kg Light Chocolate Malt 32.7 355 2.1%
9.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 8 Boil 9 min 4.13 33.3%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 9 min 2.63 33.3%
25 g Artisan - Magnum25 g Magnum Hops Pellet 10.7 Boil 60 min 16.6 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 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
30 L Strike 70 °C 65 °C 10 min
30 L Steeping 65 °C 65 °C 60 min
16 L Sparge 65 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28.4
Mash volume with grains (equipment estimates 24.6 L) 34.6
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 20.9 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.9 L) 36
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30
Top off amount 10
Going into fermentor 40
Total: 46.4  
Equipment Profile Used: System Default
 
Notes

Pressure fermented at 10 PSI, 19 degrees celsius.

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  • Last Updated: 2020-09-29 03:04 UTC