Brat Pilsner (1/2 batch, 2.5 gal) - Beer Recipe - Brewer's Friend

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Brat Pilsner (1/2 batch, 2.5 gal)

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Modified from Northern Brewer
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
URL: https://www.northernbrewer.com/blogs/beer-recipes-ingredients/from-bratwurst-to-brat-wort-how-to-make-your-new-favorite-beer
Created: Tuesday April 27th 2021
1.057
1.012
5.9%
16.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - North Star Pils6 lb North Star Pils 36.3 1.7 98%
2 oz Briess - Cherry Wood Smoked Malt2 oz Cherry Wood Smoked Malt 37 5 2%
6.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - German Hallertau0.5 oz German Hallertau Hops Pellet 4.1 Boil 60 min 16.27 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Grilled Brats Flavor Mash 0 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
0.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.28 g | 21.1 qt) 5.52 22.1  
Mash volume with grains (equipment estimates 5.77 g | 23.1 qt) 6.01 24  
Grain absorption losses -0.77 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 5.52 22.1
Equipment Profile Used: System Default
 
Notes

Procedure:

  1. Add seven gallons of strike water to the kettle and heat to approximately 160F.
  2. At the same time start coals on your grill. Arrange coals for two-zone grilling with hot direct heat side and cooler indirect heat side.
  3. Bring your brats to the grill and sear on all sides over direct heat. Really let that outer casing get a nice char, but try to avoid letting the juices flow too much as you want to save all of that flavor for the kettle. Move to indirect heat to cook thoroughly.
  4. Line boil kettle with brew bag.
  5. Add grilled brats to bag. Stir to loosen and char bits and fully incorporate rendered brat juice.
  6. Add malt, stirring well to avoid dough balls. Stir brat mash well to incorporate.
  7. Mash those grains and brats for 60 minutes at 152F degrees.
  8. Once the 60 minutes are up, slowly raise the grain bag out of the kettle using BIAB pulley system and let drain. Pour 1 gallon of hot water over the grain bag to rinse out all those yummy umami infused sugars.
  9. Now that your brats have the added sweetness of the wort, remove them from the bag and give them one last kiss on the grill to caramelize the mash sugars.
  10. Now they’re ready to eat!
  11. While you’re chowing down. Bring wurst wort to a boil.
  12. Add 1 oz German Hallertau hops and boil for 60 minutes.
  13. Cool wort in your preferred method (immersion chiller or other method) until it’s about 80 degrees Fahrenheit. The temperature range for Omega’s Lutra kveik strain is 68-95F. We found that fermenting in the mid-70s encourages a very aggressive fermentation and a clean profile that accentuates the Pilsner malt and brats heartiness.
  14. Transfer wort to a sanitized fermenter.
  15. We’ve decided to use Lutra yeast here for a fast fermentation since this beer is best enjoyed on April 1.
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  • Last Updated: 2021-06-27 13:38 UTC