12/21 A Pilsen Braggot - Beer Recipe - Brewer's Friend

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12/21 A Pilsen Braggot

340 calories 32.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bednarski/Krysiak
Calories: 340 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Friday December 18th 2015
1.102
1.023
10.3%
34.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 29.1%
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 29.1%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 13.2%
5.40 lb Honey5.4 lb Honey 42 2 28.6%
18.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.6 Boil 90 min 18.38 33.3%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 2 Boil 60 min 9.55 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2 Boil 30 min 3.67 16.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2 Boil 15 min 2.37 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 825 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
added 1tsp of gypsum to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 140 °F 30 min
1 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.38 13.5  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 6.62 g | 26.5 qt) 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Production in Richie's Kitchen, led to long boil start time (1 hr). Plan to move to outdoor burner.

Actual Mash Schedule

12 pm 140F
12:30 pm 153F
1:15 pm 165F began sparge
Sparged for 1hr 15min

began boil at 4pm
90 minute boil

pitched at 9 pm 12/21, 65F
held at 65-70F for 24 hrs
moved to cellar, 55-58F

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  • Last Updated: 2015-12-30 16:12 UTC