Your Father's Moustache (Old) - Beer Recipe - Brewer's Friend

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Your Father's Moustache (Old)

160 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: http://www.morebeer.com/brewingtechniques/library/
Calories: 160 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday October 12th 2016
1.048
1.016
4.2%
25.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 6-Row8 lb Pale 6-Row 35 1.8 80%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Cluster0.9 oz Cluster Hops Pellet 7.5 Boil 60 min 23.45 64.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.2 Boil 10 min 1.64 17.9%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.2 Boil 0 min 17.9%
1.40 oz / $ 0.00
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
12.5 qt Protein Rest, ph 5.5 Infusion -- 122 °F 30 min
Saccharification Rest Temperature -- 140 °F 15 min
Saccharification Rest Temperature -- 158 °F 45 min
Mash Out Temperature -- 169 °F 10 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 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.7 g | 22.8 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Ferment for 12 days at 50-51, transfer to secondary, lager at 33 for 7 weeks.

10 psi @ 38 degrees

Serve at temp in mid-40s

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  • Last Updated: 2018-02-10 19:40 UTC