Enzyme Testing Batch #3 - Beer Recipe - Brewer's Friend

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Enzyme Testing Batch #3

143 calories 12.7 g 16 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 35 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.31 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 143 calories (Per 16oz)
Carbs: 12.7 g (Per 16oz)
Created: Monday June 5th 2023
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OG: 1.044 FG: 1.006 ABV: 4.9% IBU: 18

1.044
1.008
4.7%
19.3
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 lb Rahr - Premium Pilsner4.4 lb Premium Pilsner 36.8 1.75 18.9%
5 lb Bob's Red MIll - Corn Grits5 lb Corn Grits 15 1 21.5%
5 lb Briess - Brewers Rye Flakes5 lb Brewers Rye Flakes 32.7 3 21.5%
5 lb Joe White - Raw Wheat5 lb Raw Wheat 20 1.5 21.5%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.1%
3.60 lb Rahr - Standard 2-Row3.6 lb Standard 2-Row 36.8 1.8 15.5%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Magnum1 oz Magnum Hops Pellet 10 First Wort 35 min 15.16 16.7%
5 oz Saphir5 oz Saphir Hops Pellet 2.5 Boil 5 min 4.13 83.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Glucoamylase Water Agt Mash 1 hr.
10 g Alpha-Amylase Water Agt Mash 1 hr.
1.60 oz Fungal α-amylase Water Agt Mash 1 hr.
2.50 g Bioglucanase TX Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 456 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
17.59 gal Strike 134 °F 130 °F 5 min
Temperature -- 149 °F 15 min
Temperature -- 162 °F 10 min
Temperature -- 170 °F 5 min
Starting Mash Thickness: 3.0375 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.1 gal (48.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.1 gal (0.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.52 gal (78.06 qt). Suggest reducing strike water volume to 10.14 gal (40.56 qt) and adding 7.52 gal (30.06 qt) sparge/top-off. 17.66 70.6  
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (16.47 g). Reduce mash thickness to 2.82 qt/lb or increase pre-boil volume to 14.5 g.    
Strike water volume at mash thickness of 3.04 qt/lb 17.66 70.6  
Mash volume with grains 19.52 78.1  
Grain absorption losses -2.91 -11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.1 g | 48.4 qt) 13.31 53.2  
Boil off losses -0.88 -3.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.47 65.9
Equipment Profile Used: System Default
"Enzyme Testing Batch #3" American Lager beer recipe by Aaron D.. All Grain, ABV 4.72%, IBU 19.29, SRM 3.77, Fermentables: (Premium Pilsner, Corn Grits, Brewers Rye Flakes, Raw Wheat, Acidulated, Standard 2-Row) Hops: (Magnum, Saphir) Other: (Glucoamylase, Alpha-Amylase, Fungal α-amylase, Bioglucanase TX, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2023-06-11 16:17 UTC