Cuarto Bate - "Clean Up (Batter)" - Beer Recipe - Brewer's Friend

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Cuarto Bate - "Clean Up (Batter)"

178 calories 18.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.66 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 178 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)
Created: Sunday February 16th 2025
1.054
1.013
5.5%
17.9
11.6
n/a
46.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Pilsen Malt 2-Row6.5 lb Pilsen Malt 2-Row $ 0.13 / oz
$ 13.52 		37 1.2 50%
4 lb Flaked Corn4 lb Flaked Corn $ 0.14 / oz
$ 8.96 		40 0.5 30.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 2.59 / lb
$ 1.30 		0 0 3.8%
2 lb Briess - Caramel Munich 60L2 lb Caramel Munich 60L $ 0.16 / oz
$ 5.12 		35.4 60 15.4%
13 lbs / $ 28.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops $ 2.89 / oz
$ 2.89 		Pellet 6.1 Boil 60 min 17.91 100%
1 oz / $ 2.89
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.30 / each
$ 0.30 		Fining Boil 15 min.
2.50 g Wyeast Nutrient $ 2.66 / oz
$ 0.23 		Other Boil 15 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
40 ml Phosphoric acid Water Agt Mash 1 hr.
$ 0.53
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
$ 13.99 / each
$ 13.99
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 13.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 2.7 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
19.5 qt Strike 162 °F 151 °F 60 min
Vorlauf until clear Vorlauf 151 °F 151 °F 15 min
18.5 qt Fly Sparge 170 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.79 g | 35.2 qt) 7.66 30.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.54 38.1
Equipment Profile Used: System Default
 
Notes

-Mash for 60 min.
-Vorlauf for ~15 min or until clear.
-Fly Sparge for ~20 min or until all sparge water is added.
-Pre-boil volume: 7.5 gal
-Boil for a total of 90 minutes.
-Add 1 oz Kent Golding Hops after 30 min (60 min left).
-Add yeast nutrient and whirlfloc with 15 min left to boil.
-Chill to 65 deg F and pitch yeast.
-Aerate and let ferment at 65-68 deg F for 24 hours.
-After signs of fermentation or 24 hours, drop temperature down to 50 deg F.
-Ferment for 21-28 days at 50 deg F.
-Lager for 3-4 weeks at 37 deg F.
-Bring to room temperature to bottle.
-Condition for 2 weeks.

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  • Last Updated: 2025-02-23 19:06 UTC