Heart of Texas - Beer Recipe - Brewer's Friend

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Heart of Texas

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: C.S. Rhoderick, LLC
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday December 9th 2017
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1.042
1.009
4.2%
10.9
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5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Rice Syrup Solids2 lb Rice Syrup Solids 37 1 25%
6 lb American - Pilsner6 lb Pilsner 37 1.8 75%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Northern Brewer0.5 oz German Northern Brewer Hops Pellet 4 Boil 60 min 7.98 50%
0.50 oz German Northern Brewer0.5 oz German Northern Brewer Hops Pellet 4 Boil 10 min 2.89 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - Kolsch II OYL-044
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 14
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Infusion -- 148 °F 90 min
25 qt Fly Sparge 21qts H2O @ 170° Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.46 g | 17.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.58 30.3
Equipment Profile Used: System Default
 
Notes

Chill wort to 50°F and pitch yeast
Primary fermentation for 3 weeks at 48°F
Raise temp to 68° for 2 days for rest
Slowly chill to 34° (2°F reduction per day) for 2 months to lager then carbonate

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  • Last Updated: 2020-04-09 15:41 UTC