You Otter Know - Beer Recipe - Brewer's Friend

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You Otter Know

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 1.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.149 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://youtu.be/G2pZ12ILbfo
Created: Sunday February 21st 2021
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28.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Gladfield - German Pilsener Malt10 lb German Pilsener Malt $ 1.25 / lb
$ 12.50 		36.3 2.03 97.6%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt $ 1.60 / lb
$ 0.40 		34.5 28 2.4%
10.25 lbs / $ 12.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade (7 AA)0.5 oz Cascade (7 AA) Hops $ 1.50 / oz
$ 0.75 		Pellet 6.8 Boil 60 min 13.18 14.3%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 4.00 		Pellet 3.75 Boil 60 min 29.08 57.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 1.00 		Pellet 3.75 Boil 10 min 2.64 14.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 1.00 		Pellet 3.75 Boil 0 min 14.3%
3.50 oz / $ 6.75
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
3.26 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc / 9 Each Fining Mash 15 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
92 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 0 50 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.48 gal Strike 135 °F 128 °F 20 min
4.18 gal Sparge 168 °F 168 °F 15 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 4.48 17.9  
Mash volume with grains (equipment estimates 1.55 g | 6.2 qt) 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 0.43 g | 1.7 qt) 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.38 g | 13.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 1.75 7  
Top off amount 3.75 15  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

How to make video on YouTube: https://youtu.be/G2pZ12ILbfo

I wasn't sure how to indicate a step mash in BrewersFriend so I am writing it here.

The first rest is a rest for 20 minutes a little under 128 °F. Then slowly heat to 151 °F. I did this via a RIMS tube. This allowed us to us to have mini rests through the different temperature zones because it is was only heating 1 °F every 2 minutes or so.

If you don't have a RIMS tube or want to avoid step mashing in general, you can just mash in at 151 °F. Today's malts are so modified you will probably see little difference if at all. More information about step mashing can be found at https://byo.com/article/the-science-of-step-mashing/

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  • Last Updated: 2021-04-15 20:04 UTC