Steam Whistle Batch 2 - Beer Recipe - Brewer's Friend

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Steam Whistle Batch 2

167 calories 13.8 g 350 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 6.076 gallons (fermentor volume)
Pre Boil Size: 7.3968 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 167 calories (Per 350ml)
Carbs: 13.8 g (Per 350ml)
Created: Thursday August 1st 2024
1.052
1.008
5.7%
13.3
3.3
5.9
38.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Canada Malting - SUPERIOR PILSEN MALT5 kg SUPERIOR PILSEN MALT $ 1.38 / lb
$ 15.21 		37.2 1.5 90.9%
0.50 kg Canada Malting - CMC 6-ROW MALT0.5 kg CMC 6-ROW MALT $ 3.00 / lb
$ 3.31 		37 2.2 9.1%
5.50 kg / $ 18.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Perle10 g Perle Hops $ 2.67 / oz
$ 0.94 		Pellet 9 Boil 50 min 9.38 29.4%
12 g Spalt12 g Spalt Hops $ 3.33 / oz
$ 1.41 		Pellet 4.3 Boil 10 min 2.05 35.3%
12 g Artisan - Saaz (Czech)12 g Saaz (Czech) Hops $ 4.00 / oz
$ 1.69 		Pellet 3.9 Boil 10 min 1.86 35.3%
34 g / $ 4.04
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
2 Each
Cost:
$ 8.00 / each
$ 16.00
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 16.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Edmonton november 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon filtered water and just citric acid in sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal 133 °F 133 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.3 21.2  
Mash volume with grains 6.27 25.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.08 24.3  
Going into fermentor 6.08 24.3  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

add grains to 3.7 gall of 144F water temp 125F for 30 minutes
use HERMS to up mash to 155 F HLT @ 155
using the strainer and hose on MT outlet on top of grains.
mash ph. with 5.6..
sparge water ph. 6 added 1 teaspoon citric acid volume is 4.8 gallons. at 155 F added 2 liter water
collect 7 gal sg 1052 add 2 liter water SG 10.046
boil Perle 60 minutes Saaz and Spalt for 10 minutes with one Whirlfloc tablet.
Only going to boil down to 7 gals and chill into primary,
Whirlpool the fermenter before transfer off of cold break.
Let trub settle and transfer again to primary, add 2 packs of yeast in 4 days on Aug. 5 transfer to secondary off of the basement floor @ 68 F SG 1.012
A little light on hops so fresh picked hallertau makes it see picture

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  • Last Updated: 2024-08-28 00:04 UTC