Spike 11 Lager Parkland hops - Beer Recipe - Brewer's Friend

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Spike 11 Lager Parkland hops

198 calories 23.3 g 350 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.75 liters
Post Boil Size: 26.51 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 198 calories (Per 350ml)
Carbs: 23.3 g (Per 350ml)
Created: Saturday March 16th 2024
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OG: 1.052 FG: 1.008 ABV: 5.8% IBU: 29

1.060
1.019
5.4%
26.1
2.9
5.8
29.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.65 kg Canada Malting - SUPERIOR PILSEN MALT4.65 kg SUPERIOR PILSEN MALT $ 1.38 / lb
$ 14.15 		37.2 1.5 75.6%
1.50 kg Corn Sugar - Dextrose1.5 kg Corn Sugar - Dextrose - (late boil kettle addition) $ 5.00 / kg
$ 7.50 		42 0.5 24.4%
6.15 kg / $ 21.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz hallertaue2 oz hallertaue Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 4 Boil 60 min 22.07 66.7%
1 oz hallertaue1 oz hallertaue Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 4 Boil 10 min 4 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Whirlfloc tablet Water Agt Boil 0 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (custom):
50%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.12 bar       Temp: 12 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 7 4 2 31 7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.95 L Strike 73 °C 67 °C 60 min
15 L Sparge 80 °C -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17
Mash volume with grains 20
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.7 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 29.8
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 25
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Sat/March 16 good session as planned
did not tie hop bags good enough. some got out issues with pumps for whirlpool and gravity drain thru heat exchanger.
final gravity 1.061 as predicted. as well as final volume about 25 liters. Set up in conical ferment with chiller/heater going to start 10C or 50F .
Could have cut back on the grains a couple pounds.
10pm pitch yeast 24 liters after dumping 1 liter of cold break.
use spundling valve, add 5 psi c02, cooling from 75 to 54 F
chiller set to 35F
ferment open vent /bubbler at 53F Bubbles started after 4 days
to day March 30 SG about 1033 50% done temp up to 56 for a day then up to max 58 after sg at 1020. Plan is to transfer to keg after cold crash and prime with corn sugar.
april 6 ramp up in temp done sg 1024. dump a bit from conical . start cold crash.
april 9 transfer to keg 35 f 5 psi to keg decided to force carbonate and not use corn sugar. will let sit at on floor at 60 f for a few days.
april 18 moved it into the fridge a week ago. at 12 psi
counter pressure bottled may 18 2023

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  • Last Updated: 2024-05-20 14:39 UTC