GrandPaD's FestBier 2022 - Beer Recipe - Brewer's Friend

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GrandPaD's FestBier 2022

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.45 gallons
Post Boil Size: 6.57 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GrandPaD
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday July 16th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner $ 2.25 / lb
$ 20.25 		36.3 1.9 70.6%
2 lb Viking - Munich Light2 lb Munich Light $ 2.00 / lb
$ 4.00 		36 6 15.7%
1.75 lb Weyermann - Vienna Malt1.75 lb Vienna Malt $ 2.70 / lb
$ 4.73 		37 3.5 13.7%
12.75 lbs / $ 28.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.59 / oz
$ 2.59 		Pellet 4.5 Boil 60 min 15.98 71.4%
0.40 oz Perle0.4 oz Perle Hops $ 2.49 / oz
$ 1.00 		Pellet 9.3 Boil 30 min 7.33 28.6%
1.40 oz / $ 3.59
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
1 each irish moss Water Agt Boil 3 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
2.71 g Citric acid Water Agt Mash 1 hr.
0.20 ml fermcap s Water Agt Boil 90 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt Initial strike water Strike 157 °F 152 °F 60 min
12.2 qt 20 quarts initial strike @ 157 F, 35 qts total at mash out Top Off 200 °F 160 °F 30 min
Starting Mash Thickness: 2.04 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.04 qt/lb 6.5 26  
Mash volume with grains 7.52 30.1  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.8 g | 35.2 qt) 8.45 33.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 6.57 26.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Total: 10.29 41.2
Equipment Profile Used: System Default
 
Notes

Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
3
1.037

Braukaiser - Stir Plate
DME Required:
10.4 oz, 295.6 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.74
Ending Cell Count:
634 billion cells
Resulting Pitch Rate:
1.87M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2024-08-03 01:03 UTC