Zoigl - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Zoigl

143 calories 13 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Monday April 3rd 2023
1.047
1.009
4.9%
28.9
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Pilsner2000 g Pilsner 36 1.5 64.5%
1,000 g Weyermann - Munich Type I1000 g Munich Type I 38 6 32.3%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 3.2%
3,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Herkules9 g Herkules Hops Pellet 15 Boil 60 min 27.08 47.4%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Whirlpool 5 min 1.79 52.6%
19 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
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) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 77.8 g       Temp: 20 °C       CO2 Level: 2.25 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 11.3
Mash volume with grains 13.4
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 15.3 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 14
Total: 21  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Last Updated and Sharing
 
550
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-03 20:07 UTC