Tickle my Zwikel - Beer Recipe - Brewer's Friend

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Tickle my Zwikel

171 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Kellerbier: Amber Kellerbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.33 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday September 5th 2024
1.052
1.012
5.3%
25.4
7.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Isaria 19247 lb Isaria 1924 35.8 3.3 77.2%
1 lb Gambrinus - Munich Dark1 lb Munich Dark 37.3 30 11%
0.40 lb German - CaraFoam0.4 lb CaraFoam 37 1.8 4.4%
0.50 lb German - Vienna0.5 lb Vienna 37 4 5.5%
2.60 oz German - Acidulated Malt2.6 oz Acidulated Malt 27 3.4 1.8%
9.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 60 min 9.37 45.5%
0.55 oz spalt0.55 oz spalt Hops Pellet 5.7 Boil 15 min 6.34 25%
0.45 oz spalt0.45 oz spalt Hops Pellet 5.7 Boil 1 min 0.45 20.5%
0.20 oz Yakima Chief Hops - Hallertauer Magnum0.2 oz Hallertauer Magnum Hops Pellet 11.3 Boil 60 min 9.21 9.1%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Calcium Chloride (anhydrous) Water Agt Mash 60 hr.
 
Yeast
jasper - jasper-jy268 Franconian lager
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal mash in Temperature -- 122 °F 20 min
7.5 gal beta saccharification Temperature 122 °F 148 °F 15 min
7.5 gal alpha saccharification Temperature 148 °F 156 °F 15 min
7.5 gal mash out Temperature 168 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.97 g | 31.9 qt) 7.71 30.9  
Mash volume with grains (equipment estimates 8.69 g | 34.8 qt) 8.44 33.8  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.33 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.71 30.9
Equipment Profile Used: System Default
 
Notes

Key to this beer is German grain, noble hops, lager yeast and low carbonation.
I shoot for a malt-forward character and a nice amber color, but no caramel or roast flavors. Balanced, no one ingredient should stand out.
Clone recipes are few and the BJCP style guidelines are misleading so I look toward the Franconian descriptions or Zwikel or kellerbier.
Not aged, drink it "young" and fresh. Yeast should not have settled.
Very flavorful, the Jasper yeast really adds a lot. One of my best beers.

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  • Last Updated: 2024-11-13 17:35 UTC