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160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Big tone
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday November 7th 2023
1.049
1.009
5.2%
8.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Canada Malting - CMC 2-ROW MALT4 lb CMC 2-ROW MALT 36 1.75 44.4%
3 lb Canada Malting - WHITE WHEAT MALT3 lb WHITE WHEAT MALT 38.1 3.5 33.3%
2 lb Bestmalz - Rye Malt2 lb Rye Malt 38 3.1 22.2%
9 lbs / $ 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) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

A pilsner style lager with a slight twist.
I prefer to create my own flavors as opposed to cloning everything, There are some great beers out there... but we could be one addition away from excellence.

Plus my local store was short on a couple of things, namely saaz so i am tweaking the recipe to work with what i have got.

Will be throwing this in my corny pressure fermenter and gassing to around 15psi to start, letting the pressure increase over time to around 20 and then when it slows to almost a finish probably let it finish out up to 30psi, will monitor the spunding valve gauge for activity as to when and how much to adjust.

I brew in one keg and gas out to a second empty keg through the dip tube post so the C02 of fermentation purges the serving keg. i can then disconnect the empty serving keg and connect it to the next batch and the pressure equalization gets to me around that 15 psi i want to start at.

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  • Last Updated: 2023-12-01 20:11 UTC