PB0095 Noche Cerveza Lomita 07/25/2022 - Beer Recipe - Brewer's Friend

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PB0095 Noche Cerveza Lomita 07/25/2022

184 calories 16.9 g 16 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Rives
Calories: 184 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Monday July 25th 2022
1.056
1.011
5.9%
16.5
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Weyermann - Eraclea Pilsner55 lb Eraclea Pilsner 37.03 1.75 27.2%
55 lb Weyermann - Floor-Malted Bohemian Pilsner55 lb Floor-Malted Bohemian Pilsner 36.3 1.9 27.2%
27.50 lb Weyermann - Vienna Malt27.5 lb Vienna Malt 37 3.5 13.6%
25 lb Flaked Corn25 lb Flaked Corn 40 0.5 12.3%
13.50 lb Weyermann - Barke Munich Malt13.5 lb Barke Munich Malt 37 8 6.7%
5 lb Weyermann - Carafa II5 lb Carafa II 31.5 415 2.5%
2.50 lb Corn Sugar - Dextrose2.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.2%
5 lb Crisp Malting - Crystal Dark - 77L5 lb Crystal Dark - 77L 33.1 77 2.5%
2 lb Weyermann - Carafa Special Type III2 lb Carafa Special Type III 29.9 525 1%
2 lb Crisp Malting - Chocolate Malt2 lb Chocolate Malt 32.66 450 1%
10 lb Rice Hulls10 lb Rice Hulls 0 0 4.9%
202.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 oz Magnum4.5 oz Magnum Hops Pellet 16.5 First Wort 90 min 15.28 36%
8 oz Hallertau Mittelfruh8 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 210 °F 30 min 1.18 64%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
63.54 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 90 min.
18 g Whirlfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 BBL Pitch
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1920 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
65 gal strike water at 162 F (target mash temp 148 F)
salts and acid per other ingredients
~75 gal sparge water at 175 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 gal Strike 160 °F 148 °F 60 min
75 gal Sparge 175 °F 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.04 gal (428.18 qt). Suggest reducing initial water volume to 11.81 gal (47.22 qt) and adding 95.04 gal (380.18 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 81 gal (324 qt) 65 260  
Strike water volume at mash thickness of 1.3 qt/lb 65 260  
Mash volume with grains 81 324  
Grain absorption losses -25 -100  
Remaining sparge water volume 72.25 289  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.85 g | 427.4 qt) 112 448  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 110.15 g | 440.6 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 104.7 418.8  
Total: 137.25 549
Equipment Profile Used: System Default
 
Notes

Mash for 45 min, stirring every 10 min. Then recirc to hit 160 F or for 30 min max, then start lauter and sparge

1 tbsp fermcap in kettle before it reaches a boil for each batch
Note 75 min boil time for DMS reduction
18 g whirlfloc G 15 min before end of boil each batch
15 g yeastx-82 15 min before end of boil each batch

add 25 g ALDC after knocking out batch 1. Get batch 1 as cold as possible and knock out batch 2 to target 50 F for total combined 6 bbl volume.
02 for 60 min at 1 L/min (can add after batch 1)
harvest 2x 4 gal portions of W-34/70 into pots from PB0092 Cerveza Lomita and pitch 8 gallons into wort when full 6 bbl is at 50 to 55 F. Then harvest more yeast to fill half bbl brink to about 80% full if possible. Set temp control to 50 F.

when 3 to 4 plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG and diacetly test, crash to 40 F over a few days, 5 to 10 deg per day
harvest yeast, add biofine and antiox-C, hook up C02, and crash to 30 F for 2 to 3 weeks.

Carb to 2.6 volumes C02.

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  • Last Updated: 2022-07-27 02:32 UTC