Gulabi Kapla - Beer Recipe - Brewer's Friend

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Gulabi Kapla

253 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.61 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Thursday August 26th 2021
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1.076
1.019
7.5%
24.5
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 50%
6 lb German - Vienna6 lb Vienna 37 4 37.5%
2 lb Munich2 lb Munich 37 6 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.78 oz Perle0.78 oz Perle Hops Leaf/Whole 8 Boil 60 min 17.88 25.7%
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 6.66 41.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 0 min 33%
3.03 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 3.36 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.61 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.61 g | 22.4 qt) 5.5 22  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Oxygenated w/ O2 stone for 30 seconds before pitching.

Fermented at 44F for 24 days. Diacetyl rest for 2 days in mid-60sF. Lagered at 35F for 2 months

Mashing Instructions:
Dough in w/ 3 gallons of water for Protein Rest @ 131F for 20 minutes. Add 2 gallons at 160F to reach Beta Rest at 145F. Immediately pull approximately 1/3 of total in thick mash and heat to 158F and hold for 20 minutes. Heat that portion to a boil for 20 minutes, stirring constantly. Then add it back to the main mash to reach Alpha Rest at 158F. Immediately pull approximately 1/3 total in thick mash and heat to boiling for 20 minutes, stirring constantly. Then add back to main mash for mash out at 168F.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-26 04:54 UTC