Dizzy Doris - Beer Recipe - Brewer's Friend

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Dizzy Doris

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Sunday November 7th 2021
1.057
1.016
5.4%
31.7
4.2
5.5
19.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Barke Pilsner Malt5.5 kg Barke Pilsner Malt $ 3.40 / kg
$ 18.70 		37.03 1.75 85%
0.63 kg Gladfield - Vienna Malt0.63 kg Vienna Malt 37.4 3.45 9.7%
0.24 kg Bestmalz - BEST Munich0.24 kg BEST Munich 37 6.3 3.7%
0.10 kg Gladfield - Sour Grapes Acid Malt0.1 kg Sour Grapes Acid Malt 12.4 2.03 1.5%
6.47 kg / $ 18.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g Saaz67 g Saaz Hops Pellet 3.5 Boil 60 min 23.76 44.1%
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 15 min 7.92 29.6%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 0 min 26.3%
152 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2.25 g Wyeast - Beer Nutrient $ 0.25 / g
$ 0.56 		Other Boil 15 min.
1 ml Lactic acid Water Agt Sparge 0 min.
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
$ 0.56
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
7 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Lactic acid added to augment a mash pH of ~ 5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Protein Rest - Pull the first decoction when finished Temperature -- 55 °C 10 min
Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction Decoction 55 °C 68 °C 45 min
Decoction 65 °C 76 °C 10 min
22 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains (equipment estimates 21.4 L) 23.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 20 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 22.7
Top off amount 2.3
Going into fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Fermentation:
Start at 7C and allow to free rise to 10C.
Hold for 18 days or until 1.020
Rise to 16C - D Rest until clear
Drop to 1-0C over 6 days - approx. 2C per day
Lager 28 days as close to 0C as possible

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  • Public: Yup, Shared
  • Last Updated: 2023-09-19 18:04 UTC
  • Snapshot Created: 2021-11-07 21:24 UTC
  • Link To Parent Recipe