Arsenal Gustav - Beer Recipe - Brewer's Friend

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Arsenal Gustav

276 calories 27.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Sierra
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Wednesday October 7th 2020
1.083
1.020
8.3%
30.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 100%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle (8.2 AA)0.75 oz Perle (8.2 AA) Hops Pellet 8.25 Boil 60 min 21.88 50%
0.25 oz Perle (8.2 AA)0.25 oz Perle (8.2 AA) Hops Pellet 8.25 Boil 30 min 5.61 16.7%
0.50 oz Perle (8.2 AA)0.5 oz Perle (8.2 AA) Hops Pellet 8.25 Boil 5 min 2.91 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 30 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 663 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
7.5 gal Single step mash @ 154f for 60 mins Strike 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.81 g | 35.2 qt) 9.75 39  
Mash volume with grains (equipment estimates 10.09 g | 40.3 qt) 11.03 44.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Pitch the yeast as soon as the wort hits 75f

Allow the beer to cool over the next few hours to 65 ºF (19 ºC).

When evidence of fermentation is apparent drop the temperature to 52 ºF (11 ºC).

Hold at that temperature until fermentation is complete

Transfer to a carboy, avoiding any splashing to prevent aerating the beer.

Condition for 2 weeks at 42 ºF (5º C) and then bottle or keg.

Allow to carbonate and age for four weeks

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  • Last Updated: 2020-10-07 16:08 UTC