Planet Doug, Birch System - Beer Recipe - Brewer's Friend

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Planet Doug, Birch System

227 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: mgobirch
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Friday May 26th 2017
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OG: 1.070 FG: 1.019 ABV: 6.7% IBU: 23

1.068
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 49%
5.50 lb Munich Malt5.5 lb Munich Malt 36.8 7.87 35.9%
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 13.1%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2%
15.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 17.2 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.33 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 65 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 542 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.96 psi       Temp: 45 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Single Infusion long mash for BIAB Infusion 165 °F 156 °F 70 min
4 gal May not need all sparge water, sparge until runnings equal pre-boil volume needed Sparge 158 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.65 26.6  
Mash volume with grains 7.71 30.9  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 2.43 g | 9.7 qt) 2.76 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 5.75 23  
Total: 9.41 37.7
Equipment Profile Used: System Default
 
Notes

Allow 2 full weeks for primary fermentation and at least 4 weeks of conditioning for best results. The longer the conditioning the dryer the finish will seem despite the sweetness from the malt.

The last brew I gave this 6 weeks to condition and while the initial taste was sweet, the finish was very pleasantly dry, which made this very very drinkable in the best (and worst, since it was gone so fast) ways possible.

Adjust water, periodically if necessary, for 90 minute boil to help eliminate DMS from the Pilsener malt.

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  • Last Updated: 2023-06-13 16:54 UTC