SHHB German Lager - Beer Recipe - Brewer's Friend

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SHHB German Lager

4 calories 0.4 g 10 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70.27 liters
Post Boil Size: 64.26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Michael Denis
Calories: 4 calories (Per 10ml)
Carbs: 0.4 g (Per 10ml)
Created: Wednesday July 14th 2021
1.048
1.010
5.0%
17.6
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 kg Voyager Craft Malt - Atlas Latrobe9.9 kg Atlas Latrobe 37.6 2.03 88%
0.45 kg Voyager Craft Malt - Biscuit0.45 kg Biscuit 36.3 15.23 4%
0.90 kg Voyager Craft Malt - Munich Schooner0.9 kg Munich Schooner 36 8.63 8%
11.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 14.6 Boil at 95 °C 60 min 13.04 14.3%
60 g Tettnanger60 g Tettnanger Hops Pellet 4.5 Boil at 77 °C 5 min 2.4 42.9%
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 4 Boil at 77 °C 5 min 2.14 42.9%
140 g / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
8.9 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 1429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water should be soft, @ 18-25ppm bicarbonates
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L RIMS Infusion 70 °C 62 °C 90 min
RIMS Infusion -- 70 °C 15 min
RIMS mash out Infusion -- 76 °C 10 min
12 L Sparge 80 °C 76 °C 10 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.25 L. Suggest reducing initial water volume to 45.4 L and adding 23.85 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 30.9
Mash volume with grains 38.4
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 50.5 L) 51.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 69.3 L) 70.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 60 L) 64.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 64.3 L) 60
Total: 82.4  
Equipment Profile Used: System Default
 
Notes

Pitch @ 45F and start fermenting for 5-7 days @ 48F; then slowly raise temperature to low 50's. After 9-10 days D-rest @62F for 5-9 days. Crash to 32F and lager 4-6 weeks. Clarify with gelatin.

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2nd BOS 2020 Milwaukee Midwinter
1st 2020 Hoppy Halloween
2nd 2021SNAFU Las Vegas



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  • Last Updated: 2021-08-02 06:37 UTC