Kyle's Hypothetical Starter Brew - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kyle's Hypothetical Starter Brew

171 calories 16.3 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.52 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday June 15th 2023
1.052
1.011
5.4%
22.1
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Vienna4 lb Vienna 37 4 100%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 200 °F 70 min 22.14 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Amylase rest - convert starch to sugar Infusion 170 °F 155 °F 90 min
1.6 gal Rinse remaining sugar from grain - use 1-2 gal of water. You should have about 3.5 gallons in your boil pot Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 4.02 16.1  
Mash volume with grains (equipment estimates 4.02 g | 16.1 qt) 4.34 17.4  
Grain absorption losses (steeping) -0.5 -2  
Pre boil volume 3.52 14.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2 8  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.02 16.1
Equipment Profile Used: System Default
 
Notes

The Vienna malt (doesn't matter what brand) should be preferably crushed for you soon before brewing OR should come crushed in a sealed bag.

Store hops and yeast in the freezer until you need them.


Brewing:

  1. Find a container (preferably insulated) to mix grains and hot water for mash.
  2. Strain out wort from mash into boil pot. Rinse grains with hot water (sparge), adding sparge to boil pot as well.
  3. Add hops and boil wort for specified time.
  4. Chill the wort down to room temp. Sanitize fermentor and airlock.
  5. Pour chilled wort into fermentor, leaving at least a couple inches to the top of the container. (Optional - take a sample and check specific gravity with hydrometer.)
  6. Add yeast to fermentor and top with airlock.


    Fermentation:
    Store away from sunlight in a slightly cool space (room temp is fine). In the first few days of fermentation, it will bubble pretty vigorously. Then over the next couple weeks it will slow and settle down. After three or four weeks, you should have settled beer which is ready to bottle.

    Bottling:
  7. Clean and sanitize bottles. Sanitize a bucket, plastic tubing, and bottling wand (sanitize syphon pump as well if you have one).
  8. Boil the specified amount of priming sugar in a couple cups of water, then add to the sanitized bucket.
  9. Syphon beer from the fermentation carboy to the bucket with the sugar water.
  10. Attach the bottling wand and syphon the beer+sugar into individual bottles. Cap bottles with bottle capper.

    Carbonation:
    Let the beers sit in the same place you fermented. After three weeks, pop one in the fridge and sample!
Last Updated and Sharing
 
246
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-15 17:15 UTC