The Big Lubelski - BF Quarterly Recipe - UK - Beer Recipe - Brewer's Friend

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The Big Lubelski - BF Quarterly Recipe - UK

152 calories 15.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 90 min
Batch Size: 18.98 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 152 calories (Per 500ml)
Carbs: 15.5 g (Per 500ml)
Created: Sunday June 27th 2021
1.033
1.008
3.3%
26.7
2.8
5.4
13.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,600 g Weyermann - Oak Smoked Wheat Malt2600 g Oak Smoked Wheat Malt £ 0.00 / g
£ 8.55 		38 2 81.3%
396.90 g US - Rice Hulls396.9 g Rice Hulls £ 0.00 / g
£ 0.79 		0.01 0 12.4%
200 g Crisp Malting - Maris Otter200 g Maris Otter £ 0.00 / g
£ 0.22 		37.5 2.81 6.3%
3,196.90 g / £ 9.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops £ 0.04 / g
£ 2.13 		Pellet 3.5 Boil at 100 °C 60 min 24.05 51.5%
47 g Saaz47 g Saaz Hops £ 0.04 / g
£ 2.00 		Pellet 3.5 Whirlpool at 100 °C 0 min 2.6 48.5%
97 g / £ 4.12
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt £ 0.01 / g
£ 0.11 		Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.92 ml Lactic acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
£ 0.11
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 147.8 g       Temp: 1.1 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Grodzisk, Poland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 33 31 124 202 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
12 L Step 1 Strike -- 38 °C 30 min
3 L Step 2 Temperature 38 °C 52 °C 45 min
3 L Step 3 Temperature 52 °C 63 °C 30 min
3 L Step 4 Temperature 63 °C 70 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.6
Mash volume with grains 11.7
Grain absorption losses -3.2
Remaining sparge water volume 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 16.2 L) 19
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 18.7
Total: 29.1  
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: 2022-03-11 23:33 UTC