Rho Beta Beer (10° 4,3% pale lager, 11/2022, "PBF") - Beer Recipe - Brewer's Friend

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Rho Beta Beer (10° 4,3% pale lager, 11/2022, "PBF")

189 calories 18.4 g 0.5 L
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 69.04 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: G@G Homebrewing
Hop Utilization: 98%
Calories: 189 calories (Per 0.5L)
Carbs: 18.4 g (Per 0.5L)
Created: Wednesday November 16th 2022
1.041
1.009
4.3%
34.8
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10.30 kg German - Bohemian Pilsner10.3 kg Bohemian Pilsner 38 3.57 95.4%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 4.11 4.6%
10.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Barth-Haas - Harmonie35 g Harmonie Hops Pellet 9.7 Boil 90 min 17.06 33.3%
30 g Barth-Haas - Harmonie30 g Harmonie Hops Pellet 9.7 Boil 45 min 12.55 28.6%
40 g Bohemia40 g Bohemia Hops Pellet 7.6 Boil 10 min 5.18 38.1%
105 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Protafloc Other Boil 15 min.
20 g Gelatin Other Secondary 1 days
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 298.7 g       Temp: 12 °C       CO2 Level: 2.25 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
35 L Infusion -- 53 °C 20 min
Infusion -- 63 °C 40 min
Infusion -- 72 °C 15 min
Infusion -- 76 °C 10 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.08 L. Suggest reducing initial water volume to 45.4 L and adding 23.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.55 L. Suggest reducing strike water volume to 38.27 L and adding 1.15 L sparge/top-off. 39.4
Strike water volume at mash thickness of 3.7 L/kg 39.4
Mash volume with grains 46.5
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 41.4 L) 41.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 69.1 L) 69
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 60
Going into fermentor 60
Total: 80.7  
Equipment Profile Used: System Default
 
Notes

Diacetyl pause 16°C at the end of fermentation. Then add gelatine & start cold crashing <8°C for >24h. Dry hopping optional ~ 1,5 g/l.

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  • Last Updated: 2022-12-01 10:31 UTC