Hutte Haben - Beer Recipe - Brewer's Friend

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Hutte Haben

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay Thomas
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday July 1st 2016
1.057
1.015
5.6%
25.4
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 2.4 First Wort 0 min 4.91 20%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 2.4 Boil 45 min 11.17 30%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 2.4 Boil 15 min 6.04 30%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 2.4 Hopback at 195 °F 0 min 3.27 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 6 0 20 107
Water needed. 9 gallons total. 5 gallons El Dorado Springs and 4 gallons distilled water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt dough in @ 130 degrees Infusion -- 122 °F 30 min
8 qt boiling water added Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 6.13 g | 24.5 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.54 22.2  
Hops absorption losses (hopback) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Ferment @ 50 degrees for 5 days than raise temp to 65 degrees for 3 days. Drop temp back to 50 degrees for 13 days than rack to secondary and lager for 1 month @ 38 degrees.

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  • Last Updated: 2016-07-03 18:20 UTC