El Crispy Boi (10HL) - Beer Recipe - Brewer's Friend

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El Crispy Boi (10HL)

128 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 520 liters (fermentor volume)
Pre Boil Size: 550 liters
Pre Boil Gravity: 10.0 °P (recipe based estimate)
Post Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Carbon Brews
Calories: 128 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Monday January 10th 2022
10.5 °P
2.0 °P
4.6%
13.0
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
82 kg Weyermann - Pilsner82 kg Pilsner 36 1.5 82.3%
15 kg Weyermann - Vienna Malt15 kg Vienna Malt 37 3.5 15.1%
2.60 kg Corn Sugar - Dextrose2.6 kg Corn Sugar - Dextrose 42 0.5 2.6%
99.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
123 g Columbus123 g Columbus Hops Pellet 15 First Wort 0 min 10.84 39.3%
90 g Citra90 g Citra Hops Pellet 11 Boil 5 min 1.05 28.8%
100 g Citra100 g Citra Hops Pellet 11 Whirlpool 20 min 1.06 31.9%
313 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
115 g CaCl2 Water Agt Mash 1 hr.
100 g CaSO4 Water Agt Boil 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
0.50 Kilograms
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 8223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
350 L Infusion 64 °C 64 °C 60 min
Temperature 64 °C 78 °C 10 min
300 L Sparge 78 °C 78 °C 90 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 64 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 527.27 L. Suggest reducing initial water volume to 45.4 L and adding 481.87 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 403.52 L 339.5
Strike water volume at mash thickness of 3.5 L/kg 339.5
Mash volume with grains 403.5
Grain absorption losses -97
Remaining sparge water volume (equipment estimates 284 L) 306.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 527.3 L) 550
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 520.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 520
Total: 646.2  
Equipment Profile Used: System Default
 
Notes
  1. Around 10P expected post boil. Need to add some dextrose to achieve final 10.5kg
  2. Depending on existing stock of Lime extract need to do addition into the brite tank
  3. need to add lemon extact/oils/juice? TBD the qty
    4.12C , then rise to 17C for VDK
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  • Last Updated: 2025-01-17 03:49 UTC