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Its nice

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.94 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mr_Toons
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday September 28th 2023
1.050
1.011
5.1%
41.6
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 47.6%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 47.6%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 5.2 Boil 60 min 37.62 28.6%
1 oz Crystal1 oz Crystal Hops Pellet 2 Boil 10 min 2.62 14.3%
1 oz Crystal1 oz Crystal Hops Pellet 2 Whirlpool 0 min 1.36 14.3%
3 oz Crystal3 oz Crystal Hops Pellet 2 Dry Hop 3 days 42.9%
7 oz / $ 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 80 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 5.94 23.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.11 32.5
Equipment Profile Used: System Default
 
Notes

Ferment at 48°F (9°C) (with the Bavarian Lager yeast) and slowly increase the temperature over a few days to about 52°F (11°C), then hold it until the completion of fermentation (about 2–3 weeks).

Try using Hallertau Mittelfruh (American) in future iterations.

80ppm chloride and about 50ppm sulfate

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  • Last Updated: 2023-10-16 06:18 UTC