Jomfru Lager - Beer Recipe - Brewer's Friend

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Jomfru Lager

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.012 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday November 16th 2021
1.048
1.009
5.2%
29.7
7.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.76 kg Weyermann - Pilsner0.758 kg Pilsner 36 1.5 36.6%
0.78 kg Dry Malt Extract - Light0.78 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 37.6%
0.28 kg Weyermann - Carahell0.277 kg Carahell 34 10 13.4%
0.15 kg German - Wheat Malt0.15 kg Wheat Malt 37 2 7.2%
0.09 kg Weyermann - Carapils0.09 kg Carapils 34.5 2.1 4.3%
0.02 kg Bestmalz - BEST Chocolate0.017 kg BEST Chocolate 34.5 337.82 0.8%
2.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Saazer10 g Saazer Hops Pellet 3.5 Boil 60 min 12.45 37%
12 g Barth-Haas - Hallertauer Tradition12 g Hallertauer Tradition Hops Pellet 6.9 Boil 19 min 17.25 44.4%
5 g Barth-Haas - Hallertauer Tradition5 g Hallertauer Tradition Hops Pellet 6.9 Aroma 0 min 18.5%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Fining Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich, Bayern, DE -2021 (SWM analysewerte)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79 20 5 10 17 308
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Mash in Infusion -- 56 °C 15 min
2 L Decoction 56 °C 63 °C 20 min
2 L Decoction 63 °C 68 °C 30 min
Mash Out Temperature 68 °C 75 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 1.9
Mash volume with grains 2.8
Grain absorption losses -1.3
Remaining sparge water volume (equipment estimates 15.6 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.3 L) 17
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 19.2  
Equipment Profile Used: System Default
 
Notes

This is really just an experiment and a way to use up ingredients. I don't expect a great Helles/Lager, but hopefully something drinkable.


I'll ferment between 10-15 degrees until fermentation is ended and then either rack to secondary or keep in primary to lager for 6 weeks.

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  • Last Updated: 2022-01-18 20:13 UTC