FrancisFest #5 - Beer Recipe - Brewer's Friend

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FrancisFest #5

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 8.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: HM Clearfield
Hop Utilization: 99%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday December 20th 2022
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by clepper1979

OG: 1.057 FG: 1.020 ABV: 4.9% IBU: 25

1.057
1.014
5.6%
26.2
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Bestmalz - BEST Heidelberg9.5 lb BEST Heidelberg 38 1.3 73.8%
2 lb Bestmalz - BEST Vienna2 lb BEST Vienna 37 3.8 15.5%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 7.8%
0.38 lb Weyermann - Acidulated0.375 lb Acidulated 27 3.4 2.9%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Valley Hops - GR Tettnanger28 g GR Tettnanger Hops Pellet 4.8 First Wort 0 min 15.96 44.4%
15 g Yakima Valley Hops - GR Tettnanger15 g GR Tettnanger Hops Pellet 4.8 Boil 60 min 7.26 23.8%
12 g Yakima Valley Hops - GR Tettnanger12 g GR Tettnanger Hops Pellet 4.8 Boil 15 min 2.88 19%
8 g Yakima Valley Hops - Hallertau (Mittelfruh)8 g Hallertau (Mittelfruh) Hops Pellet 4 Boil 1 min 0.14 12.7%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.20 g Gypsum Water Agt Mash 0 min.
0.90 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 717 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Reverse Osmosis (1 PPM)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 2 0 102 38 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.24 gal Dough In/Protein Rest Strike 134 °F 122 °F 20 min
1.5 gal First Sacch Rest Infusion 212 °F 143 °F 20 min
Pull Decoction (7 qts), boil Decoction -- 212 °F 10 min
Add Decoction back, rest Infusion -- 156 °F 25 min
0.5 gal Pull Thin Decoction, add 2 qts andboil Decoction -- 212 °F 5 min
Add decoction back, mash out Infusion -- 167 °F 15 min
4.75 gal Fly Sparge Sparge 172 °F -- 30 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.22 12.9  
Mash volume with grains 4.25 17  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume 6.74 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 8.1 32.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.77 g | 23.1 qt) 6.75 27  
Estimated amount in fermentor 6.75 27  
Total: 9.96 39.8
Equipment Profile Used: System Default
"FrancisFest #5" Festbier beer recipe by HM Clearfield. All Grain, ABV 5.6%, IBU 26.24, SRM 3.88, Fermentables: (BEST Heidelberg, BEST Vienna, Munich Type I, Acidulated) Hops: (GR Tettnanger, Hallertau (Mittelfruh)) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt (MgSO4))
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  • Last Updated: 2023-04-21 22:43 UTC