Space Pharmacy - Beer Recipe - Brewer's Friend

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Space Pharmacy

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 75 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 13.01 gallons
Post Boil Size: 11.45 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pete Brothers Brewing
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday October 28th 2020
1.049
1.012
4.8%
40.3
3.7
5.5
12.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Bestmalz - BEST Pilsen18 lb BEST Pilsen 37 1.9 96%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt - (late boil kettle addition) 34.5 1.5 4%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops $ 2.00 / oz
$ 4.00 		Leaf/Whole 4.4 Boil 60 min 17.01 16.7%
2 oz Goldings2 oz Goldings Hops $ 2.00 / oz
$ 4.00 		Leaf/Whole 4.4 Boil 10 min 6.17 16.7%
2 oz Tettnanger2 oz Tettnanger Hops $ 2.00 / oz
$ 4.00 		Leaf/Whole 4 Boil 10 min 5.61 16.7%
4 oz Hallertau Blanc4 oz Hallertau Blanc Hops Leaf/Whole 8.7 Whirlpool at 180 °F 10 min 9.33 33.3%
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4 Whirlpool at 180 °F 10 min 2.14 16.7%
12 oz / $ 12.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
12 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 655 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
8.2 gal Strike 161 °F 151 °F 60 min
4.5 gal Sparge 165 °F 165 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.2 32.8  
Mash volume with grains 9.7 38.8  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 6.22 g | 24.9 qt) 7.4 29.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.83 g | 47.3 qt) 13.01 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 9.73 g | 38.9 qt) 11.45 45.8  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.23 g | 44.9 qt) 9.5 38  
Total: 15.6 62.4
Equipment Profile Used: System Default
 
Notes

Mash Temperature: 151°F (66°C), then mash out to 165°F (74°C).

Adjust water to hit a mash pH of 5.4.

Boil for 75 minutes (to drive off DMS) following the hops schedule.

Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.

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  • Last Updated: 2023-03-29 18:24 UTC