Kurzbrau - Beer Recipe - Brewer's Friend

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Kurzbrau

180 calories 16 g 12 oz
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Beer Stats
Method: Extract
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: TAV
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday May 4th 2015
1.055
1.010
5.8%
19.5
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 70.6%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 11.8%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Light1 lb Munich Light 37 6 11.8%
6 oz United Kingdom - Dark Crystal 80L6 oz Dark Crystal 80L 33 80 4.4%
2 oz American - Chocolate2 oz Chocolate 29 350 1.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.7 Boil 60 min 11.45 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.3 Boil 12 min 8.06 66.7%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.16 g | 24.6 qt) 2.6 10.4  
Mash volume with grains (equipment estimates 6.16 g | 24.6 qt) 2.72 10.9  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.6 10.4
Equipment Profile Used: System Default
 
Notes
  1. Add crushed grains to 155F water
  2. Add malt
  3. Boil for 60 minutes and add hops per schedule. Add the first two ounces of hops in three or four small batches over the first 20 minutes.
  4. Cool as quickly to 45F and pitch yeast starter
  5. Hold at 45F for 14 days.
  6. Raise temperature to 55F for 24 hours for a diacetyl rest.
  7. Transfer to secondary
  8. Slowly lower temperature 2-5F per day to as cold as possible without freezing. Hold at this temperature for four to eight weeks.
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  • Last Updated: 2015-06-04 17:46 UTC