King Ghidorah - Beer Recipe - Brewer's Friend

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King Ghidorah

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andrew Langrill
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday February 1st 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 61.9%
3 lb Flaked Rice3 lb Flaked Rice 40 0.5 31%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.6%
7 oz Rice Hulls7 oz Rice Hulls 0 0 4.5%
9.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.1 Boil 60 min 11.43 25%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 6.1 Boil 15 min 17.01 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Used HERMS to step up a bit, initial mash in was about 138 so stepped up to 144 Strike 156 °F 144 °F 60 min
21 qt Raise mash out to 165 and then pump in remaining water Sparge 165 °F 165 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.63 14.5  
Mash volume with grains 4.41 17.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

Actually used Omega Yeast Labs - German Lager 1 + - OYL-437 (engineered to lower diacetyl) - https://omegayeast.com/yeast/lagers/german-lager-i-plus

First time using HLT/pump/HERMS coil (Immersion Chiller) to step and maintain mash, mash out, and to cool wort

Brewed indoors

Last Updated and Sharing
 
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  • Last Updated: 2025-03-07 03:13 UTC