Bavarian Hopfenbombe Pils #8 - Beer Recipe - Brewer's Friend

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Bavarian Hopfenbombe Pils #8

210 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: German Pils
Boil Time: 90 min
Batch Size: 7.75 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Source: Hoyt Brewing Co.
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday December 3rd 2021
1.064
1.011
7.0%
105.1
3.1
n/a
53.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - DME Pilsen Light11 lb DME Pilsen Light $ 3.50 / lb
$ 38.50 		45 2 100%
11 lbs / $ 38.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops $ 1.25 / oz
$ 3.75 		Leaf/Whole 6.9 Boil at 212 °F 90 min 46.45 27.3%
2 oz Saaz2 oz Saaz Hops $ 1.25 / oz
$ 2.50 		Leaf/Whole 6.9 Boil 60 min 28.95 18.2%
2 oz Saaz2 oz Saaz Hops $ 1.25 / oz
$ 2.50 		Leaf/Whole 6.9 Boil 30 min 22.25 18.2%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 1.25 / oz
$ 2.50 		Leaf/Whole 3.6 Boil at 212 °F 15 min 7.49 18.2%
2 oz Tettnanger2 oz Tettnanger Hops $ 2.00 / oz
$ 4.00 		Pellet 4.5 Aroma at 212 °F 0 min 18.2%
11 oz / $ 15.25
 
Other Ingredients
Amount Name Cost Type Use Time
0.05 oz Burton Salts $ 1.00 / oz
$ 0.05 		Water Agt Mash 0 min.
$ 0.05
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 10.3 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 9.59 g | 38.4 qt) 8.18 32.7  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 10.41 g | 41.7 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil volume (equipment estimates 7.75 g | 31 qt) 8 32  
Going into fermentor (equipment estimates 8 g | 32 qt) 7.75 31  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.18 32.7
Equipment Profile Used: System Default
 
Notes
			Bavarian Hopfenbombe Pils #9<br />
                                         <br />
                                           <br />
                               Lager - bottom fermented<br />
                                      <br />
                                     Yield: 7.75 gallons<br />
                                     <br />
                                      <br />
                                      <br />

Target Fermentation temp: 48-49 F.

Ingredients:

9.0 gal filtered water
11 Lbs. Pilsen Light malt powder (Briess)
7 oz. fresh Saaz hops (boiling)
2 oz. fresh Hallertau hops (finish)
2 oz. Tettnanger Hop Pellets(finish)
2 packs Saflager 34/7 - made yeast starter in warm water


Boiled about 9.0 gallons of water total
Added 11 lbs Pilsen light powdered malt total, stirred well, and boiled for about 5-10 minutes,
before starting hop addition.
HOPS WERE PUT LOOSE INTO THE WORT, and hand-filtered out with a metal mesh strainer.

Hop Schedule:

3 oz fresh Saaz hops @ start of boil
2 oz fresh Saaz hops after 30 min
2 oz fresh Saaz hops after 60 min
2 oz fresh Hallertau after 75 min
2 oz Tettnanger pellets @ end of boil

Turned off heat, let wort cool for about 2 hours - removed hops by filtering.
After cooling, screen-filtered repeatedly until wort was as clean as possible.

2 packs of Saflager 34/7 were pitched into glass measuring cup
and a yeast starter created. Cultured about 12 hours, using 1/2 cup of filtered warm water, and 1 Tsp malt powder added after about 30 minutes. Stirred well.

Moved wort into the bathtub at 60 F. water, for faster cooling.
Waited about 12 hours for wort to cool, then pitched yeast starter, and stirred.

Removed half of the wort into another 8 gallon fermenter, for easy transport to beer fridge.
Then poured balance of wort into 8 gallon container from spare container.

Temp at time of pitching yeast - <>~ 60 F.

Temp was kept at 48-50 F in beer fridge.

After 24 hours, yeast became very active and started to foam.
Head was infiltrating into the air lock with active foam and had to be cleaned about every 8 hours
for the first 2 days.

At around the 3rd or 4th day, the head had started to fall.

By day 6: Fermentation quite active, a bubble once every 12-13 seconds (Fermentation Temp 49 F. (average))

Fementation died down after about 2 weeks. Air lock would occasionally drop and then I would add a little extra water and piston would rise again under pressure after a few hours.

Bottled on day 23.
Used 10.3 ounces light DME to carbonate about 7.75 gallons at 68 F. (2.55 Atmospheres)

After 15 days of bottle fermentation, all bottles were moved to the cooler, and temp lowered to 32 F.

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  • Last Updated: 2021-12-03 14:18 UTC