The Big Lubelski - 3 Gal - Beer Recipe - Brewer's Friend

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The Big Lubelski - 3 Gal

120 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 120 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Wednesday June 23rd 2021
1.037
1.007
3.9%
28.3
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Rice Hulls8 oz Rice Hulls 0 0 10.3%
0.38 lb Weyermann - Vienna Malt0.375 lb Vienna Malt 37 3.5 7.7%
4 lb Weyermann - Oak Smoked Wheat Malt4 lb Oak Smoked Wheat Malt 38 2 82.1%
4.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 200 °F 60 min 18.26 44.4%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Whirlpool at 200 °F 0 min 10.08 55.6%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.62 each Whirlfloc Water Agt Boil 10 min.
11 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1.24 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
0.62 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.94 psi       Temp: 34 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 34 32 67 154 80
Check Pattinson for water composition. Adjust acidulated. Water adapted from Nov/Dec 2012 issue of Zymurgy.

Salts are what makes Mg and SO4/Cl ratio work. Saved as "Grodzisk, Poland" water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.8 gal Infusion -- 100 °F 30 min
Temperature -- 126 °F 45 min
Temperature -- 145 °F 30 min
Alternately, decoction Temperature -- 158 °F 20 min
Mash out - optional Temperature -- 170 °F --
2.5 gal Batch sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.52 6.1  
Mash volume with grains 1.91 7.7  
Grain absorption losses -0.61 -2.4  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.09 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 4.75 19  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3.3 g | 13.2 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.2 g | 20.8 qt) 3.25 13  
Total: 5.61 22.4
Equipment Profile Used: System Default
 
Notes

References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

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  • Last Updated: 2021-07-25 16:38 UTC