R&B Bloody Butcher Pre-Pro 2023 v1.2 - Beer Recipe - Brewer's Friend

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R&B Bloody Butcher Pre-Pro 2023 v1.2

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bruce Wenzel
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday April 3rd 2023
1.052
1.015
4.9%
39.5
3.1
5.4
1.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row 37 1.2 73.2%
8 oz Weyermann - Acidulated8 oz Acidulated $ 3.49 / lb
$ 1.75 		27 3.4 2.4%
5 lb US - Bloody Butcher Malted Corn5 lb US - Bloody Butcher Malted Corn 33.8 3 24.4%
20.50 lbs / $ 1.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 14 Boil 60 min 34.28 60%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Aroma 15 min 5.26 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g amylase enzyme Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
3 ml Glucabuster Other Mash 0 min.
0.75 ml Foam Axe Water Agt Boil 0 min.
2.50 tsp Lactic acid Water Agt Sparge 0 min.
15 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 876 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Rest to saturate grains. Strike 142 °F 131 °F 15 min
Ramp and rest. Temperature 131 °F 140 °F 30 min
Ramp and rest. Temperature 140 °F 158 °F 30 min
Mash Out Temperature 158 °F 170 °F 5 min
Drain mash tun Batch Sparge 170 °F 170 °F --
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F --
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.33333 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.59 gal (54.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.59 gal (6.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 6.83 27.3  
Mash volume with grains 8.47 33.9  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 9.57 g | 38.3 qt) 9.98 39.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 12 48  
Total: 16.81 67.3
Equipment Profile Used: System Default
 
Notes

Batch 134

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  • Last Updated: 2023-04-09 04:28 UTC
  • Snapshot Created: 2023-04-03 00:05 UTC