Rolling Rick - Beer Recipe - Brewer's Friend

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Rolling Rick

168 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday February 21st 2021
1.051
1.012
5.1%
28.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 oz American - Pale 6-Row65 oz Pale 6-Row 35 1.8 72.2%
10 oz Flaked Rice10 oz Flaked Rice 40 0.5 11.1%
15 oz Flaked Corn15 oz Flaked Corn 40 0.5 16.7%
90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - Williamette0.5 oz Williamette Hops Pellet 3.6 Boil 60 min 12.24 62.5%
0.30 oz Brewmaster - Amarillo0.3 oz Amarillo Hops Pellet 8.1 Boil 60 min 16.52 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Infusion 145 °F 138 °F 30 min
3.5 qt Infusion 190 °F 153 °F 45 min
11 qt Sparge 170 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.98 g | 23.9 qt) 4.95 19.8  
Mash volume with grains (equipment estimates 5.98 g | 23.9 qt) 5.4 21.6  
Grain absorption losses (steeping) -0.7 -2.8  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 4.25 17  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 3 g | 12 qt) 3.5 14  
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.95 19.8
Equipment Profile Used: System Default
 
Notes

68 °F until fermentation starts, then drop to 52 °F for remainder of fermentation. After fermentation is complete, raise back up to 68 °F for 3 days. Transfer to secondary and lager a 35 °F for at least 2 weeks before bottling.

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  • Last Updated: 2021-03-07 00:22 UTC