Delta Hoppy Lager - Beer Recipe - Brewer's Friend

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Delta Hoppy Lager

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Delta Bryggelaug
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Sunday October 23rd 2016
1.049
1.007
5.4%
51.6
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg German - Pilsner5.7 kg Pilsner 38 1.6 96.6%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34.50 g Northern Brewer34.5 g Northern Brewer Hops Pellet 7.8 Boil 60 min 29.77 21.6%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.72 23.5%
37.50 g Hallertau Mittelfruh37.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 3.1 23.5%
50 g Centennial50 g Centennial Hops Pellet 10 Boil 5 min 11.03 31.3%
159.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
3 g Yeast nutrients, WLN1000 Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7g/L      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 23.4 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

2g/10L CaSO_4 (kalsiumsulfat).
1g/10L CaCl_2 (kalsiumklorid).

Gjæring på 10 grader i ca 3 uker.
Diacetyl rest i to dager på 21 grader i ca 2 dager.

Best ca. 4-10 uker etter tapping på fat for å oppnå modning av malt og fortsatt ha humlearoma igjen.

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  • Last Updated: 2016-10-23 13:27 UTC