Zwickl - Beer Recipe - Brewer's Friend

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Zwickl

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Saturday November 12th 2022
1.047
1.009
4.9%
28.0
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,100 g Weyermann - Bohemian Pilsner Malt1100 g Bohemian Pilsner Malt 36.8 2.43 42.1%
720 g Weyermann - Vienna Malt720 g Vienna Malt 37 3.5 27.5%
240 g Weyermann - Pale Wheat240 g Pale Wheat 36 2 9.2%
240 g Flaked Oats240 g Flaked Oats 33 2.2 9.2%
240 g Weyermann - Carahell240 g Carahell 34 10 9.2%
75 g Weyermann - Acidulated75 g Acidulated 27 3.4 2.9%
2,615 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 6 Boil 60 min 16.75 32.1%
9 g Saphir9 g Saphir Hops Pellet 4.25 Boil 30 min 9.12 32.1%
10 g Saphir10 g Saphir Hops Pellet 4.25 Whirlpool 5 min 2.13 35.7%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.3 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.5
Mash volume with grains 11.3
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 9.8 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 10
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 66°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C

Do not cold shock but bottle when still hazy after primary fermentation.

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  • Last Updated: 2023-04-04 18:32 UTC