(2023-11-23) TGIV Pre-Pro - Beer Recipe - Brewer's Friend

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(2023-11-23) TGIV Pre-Pro

176 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 120 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday November 23rd 2023
13.1 °P
3.4 °P
5.3%
39.9
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Muntons - Maris Otter2 lb Maris Otter 38 2.3 8.2%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 4.1%
20 lb Great Western - Superior Pilsen (1.6 °L)20 lb Superior Pilsen (1.6 °L) 35 1.6 81.6%
1.50 lb Bob's Red MIll - Corn Grits1.5 lb Corn Grits 15 1 6.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Liberty2 oz Liberty Hops Pellet 6 First Wort 0 min 26.78 40%
1 oz Liberty1 oz Liberty Hops Pellet 6 Boil 30 min 8.58 20%
1 oz Liberty1 oz Liberty Hops Pellet 6 Boil 10 min 4.05 20%
1 oz Liberty1 oz Liberty Hops Pellet 6 Boil 1 min 0.48 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 tsp Epsom Salt Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
0.30 tsp Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
4 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 821 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.7 11.5 15.3 66.7 113.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Sacc #1 Strike 161 °F 148 °F 45 min
6 gal Sacc #2 Infusion 175 °F 158 °F 45 min
Mashout & Recirc Temperature -- -- 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.19 gal (56.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.19 gal (8.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.96 31.9  
Mash volume with grains 9.92 39.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 9.54 g | 38.2 qt) 9.35 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.19 g | 56.8 qt) 14 56  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.31 69.3
Equipment Profile Used: System Default
 
Notes

Full-Volume mash. Pre-Boil Volume Distribution: 7gal to BK1 & 3gal to BK2. Boiled BK2 from 3gal to 1gal simultaneously w/ main BK1 boil. Added BK2 to BK1 late in the boil.


Water profile and mash schedule initially intended for a English Barleywine. Accidentally mashed in 20 lbs Superior Pils and 2 lbs Maris Otter. Added Carafoam and Grits. Cereal mashed grits during the 158* rest with a few scoops of mash.

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  • Last Updated: 2023-12-15 16:02 UTC