1890 Salvator - Holy Father Beer - Beer Recipe - Brewer's Friend

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1890 Salvator - Holy Father Beer

255 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ron Pattinson / Dr. Sherlock
Calories: 255 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Saturday December 3rd 2016
1.076
1.024
6.7%
49.6
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.45 lb American - Munich - Dark 20L11.45 lb Munich - Dark 20L 33 20 100%
11.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.46 oz Domestic Hallertau1.46 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 28.87 47.9%
1.59 oz Domestic Hallertau1.59 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 20.74 52.1%
3.05 oz / $ 0.00
 
Yeast
White Labs - Munich Helles Yeast WLP860
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
48 - 52 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 488 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Antonio Water System
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 14 10 18 24 334
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Infusion -- 156 °F 60 min
Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.29 17.2  
Mash volume with grains 5.21 20.8  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 2.89 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.11 g | 20.5 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 7.18 28.7
Equipment Profile Used: System Default
 
Notes

from page 148 - "The Homebrewers Guide to Vintage Beer" - Ron Pattingson.

_________________

Adjustments Made:
Hops were adjusted down from 3oz at 45 min and 20 min to make the IBU's at 46.

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  • Last Updated: 2017-01-28 16:15 UTC
  • Snapshot Created: 2016-12-03 11:05 UTC