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167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5.53 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott Garrison
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Sunday July 14th 2024
1.052
1.004
6.3%
23.2
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb German - Pilsner9.25 lb Pilsner 38 1.6 84.1%
1.50 lb German - Vienna1.5 lb Vienna 37 4 13.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.7 Boil 60 min 12.09 16.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 40 min 9.69 66.7%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 15 min 1.37 16.7%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
0.52 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.34 g | 21.3 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.53 22.1  
Going into fermentor 5.53 22.1  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Brewed July 15, 2024

Decided on single step infusion as it was too hot outside to turn this into a complex brew day. Mashed one hour at 154°F. Collected 7 gallons at 1.044. Added 0.5 gallons to start boil at 1.041. Boiled down to 5 gallons, - plus break/hop trub. Boiled @ time & temp noted in hop schedule. Collected 5 gallons into carboy at 1.057 and placed covered in refrigerator at 50°F overnight. Topped off with 1/2 gal spring water and pitched yeast (5th use) on the morning of 07/16.

Finished at 1.004 on O8/11/24 - kegged, cold crashed and will lager at 32°F until Oktoberfest 2024

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  • Last Updated: 2024-08-12 12:33 UTC