CORE RECIPE Jever Clone - Beer Recipe - Brewer's Friend

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CORE RECIPE Jever Clone

8393 calories 756.2 g 19 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Silas
Calories: 8393 calories (Per 19L)
Carbs: 756.2 g (Per 19L)
Created: Monday December 2nd 2024
1.048
1.009
5.1%
42.1
3.6
5.4
37.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Gladfield - Pilsner Malt3.5 kg Pilsner Malt $ 4.80 / kg
$ 16.80 		37.7 1.93 94.6%
0.20 kg Gladfield - Munich Malt0.2 kg Munich Malt $ 4.30 / kg
$ 0.86 		36.8 7.87 5.4%
3.70 kg / $ 17.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops $ 0.10 / g
$ 4.50 		Pellet 3.4 First Wort 60 min 23.9 42.9%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops $ 0.10 / g
$ 2.00 		Pellet 3.4 Boil 30 min 7.42 19%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops $ 0.10 / g
$ 1.50 		Pellet 4.8 Boil at 68 °C 30 min 7.86 14.3%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops $ 0.10 / g
$ 1.50 		Pellet 3.4 Boil 5 min 1.44 14.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops $ 0.10 / g
$ 1.00 		Pellet 4.8 Boil at 68 °C 5 min 1.49 9.5%
105 g / $ 10.50
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
2.79 g Whirlfloc tablet Water Agt Boil 10 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49.5 14.3 34.2 57.3 44.6 25
EFFICIENCY is Closer to 80% change recipe accordingly
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Strike 78 °C 67 °C 60 min
10.1 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.5
Mash volume with grains 15.9
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 16.3 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.

First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.

Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.

Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.

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  • Last Updated: 2024-12-19 23:57 UTC
  • Snapshot Created: 2024-12-02 09:14 UTC
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