1499 - Beer Recipe - Brewer's Friend

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1499

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 98%
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
URL: https://reggiebeer.com/ReggieWeb.php?Web=1000597&fbclid=IwAR2bIRAh6ToSEGBTp9c5VCpww3D9iE6wCoWV0JORyYWtITtegRinK7Tp88o
Created: Thursday November 19th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 51.9%
3 lb Munich3 lb Munich 37 6 31.2%
9 oz German - CaraAroma9 oz CaraAroma 34 130 5.8%
10 oz German - De-Husked Caraf III10 oz De-Husked Caraf III 32 470 6.5%
7 oz German - Melanoidin7 oz Melanoidin 37 25 4.5%
154 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Saaz (3.5 AA)2.25 oz Saaz (3.5 AA) Hops Pellet 2.8 Boil 120 min 24.65 75%
0.50 oz Saaz (3.5 AA)0.5 oz Saaz (3.5 AA) Hops Pellet 2.8 Boil 30 min 3.86 16.7%
0.25 oz Saaz (3.5 AA)0.25 oz Saaz (3.5 AA) Hops Pellet 2.8 Boil 10 min 0.91 8.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 7 min.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
- Expected mash PH from BruNWater was 5.48. Actual measured PH at ~30 minutes into mash was 5.20.
- Didn't use any lactic acid in mash or sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.17 gal Single infusion recirculating mash Infusion -- 152 °F 120 min
4.14 gal Fly sparge Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.25 13  
Mash volume with grains 4.02 16.1  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes
  • Homebrew shop only had 7 month old 2278 czech pils yeast so had to call an audible and went with 2308
  • Brewed on 12/5/20
  • Mash water = 4.17 gallons (15.8 liters)
  • Sparge water = 4.14 gallons (15.7 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 26.75 liters (could have easily got to 27 liters) or 7.07 gallons.
  • Expecting mash efficiency of 91% (at expanded wort volume) which implies a pre boil gravity of 1.047. This is using grain father's mash efficiency calculator. Would be 90.49% on brewer's friend.
  • Mash temp settled right it at ~152F
  • Hit 10.0 plato pre boil gravity which converts to 1.040 vs. 1.047 target so ~81% mash efficiency (at 7 gallons) vs. 91% expected. Sparge moved much faster than expected and reduced efficiency. Not sure why my sparge lengths have been inconsistent.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.052 OG, Actual original gravity reading was 12.0 plato which converts to 1.048 vs 1.052 expected. Extended boil to 2 hours to get to 1.048.
  • After boil had ~6.XX gallons [XX.X liters] (expected 6.0 not expanded, 6.26 expanded) in the kettle and ~5.75 gallons made it into the fermenter.
  • Pitched the yeast starter and set fermentation chamber at 50F, started to slowly ramp up for D rest on day 8, then started crash down on day 11 (12/16) for gelatin addition. Will go down to 45F. Had suck back issues once I got below 50.
  • Packaged on 12/18/20, batch #49, FG was 1.014 (at 53F) which converts to 1.013 so 72% attenuation vs 72% avg. and 72% expected
  • Fill keg to 51.99 pounds = (1.013FG x 8.345 x 5 gallons) + 9.72 (empty keg weight + packaging hoses attached). Easily got ~52 pounds into keg.


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  • Last Updated: 2021-02-07 13:39 UTC