(2023-04-17) Bitburger Clone (NHC Finals) - Beer Recipe - Brewer's Friend

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(2023-04-17) Bitburger Clone (NHC Finals)

174 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday April 17th 2023
13.1 °P
3.2 °P
5.3%
42.6
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bestmalz - BEST Pilsen10 lb BEST Pilsen 37 1.9 90.4%
9 oz Weyermann - Carafoam9 oz Carafoam 34.5 2.2 5.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
4 oz Avangard - Vienna4 oz Vienna 37.7 3.5 2.3%
177 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Perle1.1 oz Perle Hops Pellet 6.7 Boil 75 min 28.23 19.6%
0.50 oz Perle0.5 oz Perle Hops Pellet 6.7 Boil 30 min 9.44 8.9%
1 oz Mittelfruh1 oz Mittelfruh Hops Pellet 2.7 Boil 15 min 4.91 17.9%
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 1.4 Whirlpool at 160 °F 15 min 53.6%
5.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 tsp Epsom Salt Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Copenhagen Lager Yeast WLP850
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 498 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.6 5.5 0 39.9 62.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 gal Sacc #1 Temperature -- 146 °F 30 min
Sacc #2 Temperature -- 152 °F 30 min
Sacc #3 Temperature -- 158 °F 15 min
During 160* Rest Decoction -- -- 10 min
Mash-Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.43 17.7  
Mash volume with grains 5.31 21.2  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.42 g | 21.7 qt) 5.46 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.8 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.86 g | 23.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.75 23  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Re-brew of January 2023 batch that placed 3rd in Indy NHC Regional. Increased the mash-in temp a few degrees from 144 to 146 and added a short decoction which was pulled towards the end of the 152 rest so it would be ready after the main mash was heated and rested at 158. Added a pinch of Vienna and upped the IBU by about 5 IBU. Stopped immersion chiller after a few minutes for a 15 minute hop stand with 3 x 1oz muslin bags of Hersbrucker. Pitched one 200B cell pack of WLP850 and the decanted 1L sns slurry from one 200B cell pack. Planning to bottle on June 8th (Day 52) to ship for 6/14 arrival and 6/21 judging. The January batch was great around Day 55. Had some slight grape/thiol notes UNTIL about Day 70. Rec'd great feedback and 40+ scores from judges but a master-level judge recommended a touch more malt backbone. FWIW it was a really close Bitburger clone. Bitburger plus a skosh more should be perfect for NHC Finals.

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  • Last Updated: 2023-12-15 15:54 UTC