Holly Schlitz (Clone) - Beer Recipe - Brewer's Friend

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Holly Schlitz (Clone)

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Houghland
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday July 16th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 57.9%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 21.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Cluster0.6 oz Yakima Cluster Hops Leaf/Whole 7.1 Boil 30 min 11.98 50%
0.60 oz Yakima Cluster0.6 oz Yakima Cluster Hops Pellet 7.1 Boil 10 min 10.36 50%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Other --
2 tsp Gypsum Water Agt Other --
2 tsp Table Salt Water Agt Other --
3 tsp 5.2 pH Stabilizer Water Agt Mash --
5 tsp Yeast Nutrient Water Agt Boil --
1 each Whirlfloc Water Agt Boil --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.69 psi       Temp: 34 °F       CO2 Level: 2.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal -- -- 145 °F 15 min
1 gal Temperature -- 154 °F 30 min
1 gal Temperature -- 165 °F 5 min
Fly Sparge -- 165 °F 20 min
2 gal Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.75 19  
Mash volume with grains 5.51 22  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Begin fermentation at 55°F (13°C). Once fermentation slows, gradually increase the temperature to 60°F (16°C) to encourage diacetyl reduction. After three days or when a diacetyl-free sample is confirmed, cold crash the beer to 40°F (4.4°C) and transfer to lagering. Mature the beer for at least six weeks at 40°F (4.4°C). Finally, keg and force carbonate to 2.6 volumes of CO2.

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  • Last Updated: 2024-09-14 00:11 UTC