Dos Equis especial lager - Beer Recipe - Brewer's Friend

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Dos Equis especial lager

122 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: Light American Lager
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Stéphane Martel
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Saturday July 16th 2016
1.040
1.009
4.0%
10.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 73.2%
0.60 kg Flaked Corn0.6 kg Flaked Corn 40 0.5 14.6%
0.50 kg American - Vienna0.5 kg Vienna 35 4 12.2%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Tettnanger12 g Tettnanger Hops Pellet 5.7 Boil 60 min 8.23 46.2%
14 g Saaz14 g Saaz Hops Pellet 2.2 Boil 15 min 1.84 53.8%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each irish moss Water Agt Boil 15 min.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: light pilsner malt       Amount: 7*1,5       CO2 Level: 8 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash in Infusion -- 152 °C 60 min
Mash out Infusion -- 152 °C 10 min
14 L Sparge Sparge -- 168 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.8 L) 37
Mash volume with grains (equipment estimates 38.5 L) 39.7
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Volume into fermentor 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

Refroidir post-boil: 53oF
Préparer 1L de levure+nutriments
Fermentation primaire: 52oF (11oC) 5 jours
Fermentation secondaire: 62oF 1 jour
Lagerisation: 33oF en 3 jours + 2 semaines
À brasser 18 juillet
À Embouteiller 10 août
À boire 1er septembre

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  • Last Updated: 2016-07-19 02:44 UTC