Awesome Recipe - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Awesome Recipe

178 calories 18.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday February 2nd 2021
1.054
1.013
5.3%
0.0
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 87.8%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 4.9%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 4.9%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 2.4%
10.25 lbs / $ 0.00
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
4.25 gal Strike 150 °F 140 °F 20 min
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.53 30.1
Equipment Profile Used: System Default
"Awesome Recipe" Festbier beer recipe by otherkid9. All Grain, ABV 5.31%, IBU 0, SRM 9.96, Fermentables: (Pilsner, Aromatic Munich Malt 20L, Victory Malt, Carafoam)
Last Updated and Sharing
 
228
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-02 03:06 UTC