Bramasolator - Beer Recipe - Brewer's Friend

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Bramasolator

249 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.07 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Franzabogo
Calories: 249 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Monday November 28th 2022
1.081
1.017
8.4%
25.8
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 3.57 32.8%
4 kg Castle Malting - Château Wheat Blanc4 kg Château Wheat Blanc 38 3.31 32.8%
2 kg Bestmalz - BEST Caramel Hell2 kg BEST Caramel Hell 34.5 12.91 16.4%
0.50 kg Bestmalz - BEST Acidulated0.5 kg BEST Acidulated 35.9 6 4.1%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 4.37 5.7%
1 kg Crisp Malting - Amber1 kg Amber 33.1 71.89 8.2%
12.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Magnum29 g Magnum Hops Pellet 7 Boil 60 min 18.26 32.6%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.83 16.9%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.3 11.2%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.96 16.9%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.45 22.5%
89 g / 0.00 €
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
10 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 978 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 144.2 g       Temp: 10 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 0 0 0 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Protein Rest Strike 52 °C 52 °C 5 min
Rise 1 Temperature 52 °C 66 °C 10 min
Saccharification Infusion 66 °C 66 °C 60 min
Rise 2 Temperature 66 °C 71 °C 10 min
Non-ferm. saccharification Infusion 71 °C 71 °C 15 min
Rise 3 Temperature 71 °C 78 °C 10 min
Infusion 78 °C 78 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 52.58 L. Suggest reducing strike water volume to 37.35 L and adding 7.18 L sparge/top-off. 44.5
Strike water volume at mash thickness of 3.7 L/kg 44.5
Mash volume with grains 52.6
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 0.7 L) 0.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 32.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 45.2  
Equipment Profile Used: System Default
"Bramasolator" Doppelbock beer recipe by Franzabogo. All Grain, ABV 8.43%, IBU 25.81, SRM 21.92, Fermentables: (Château Pilsen 2RS, Château Wheat Blanc, BEST Caramel Hell, BEST Acidulated, Flaked Oats, Amber) Hops: (Magnum, Hallertau Mittelfruh, Hallertau Hersbrucker)
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  • Last Updated: 2023-03-04 22:13 UTC