Bia Hoi - Beer Recipe - Brewer's Friend

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Bia Hoi

110 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 14.6 °P (recipe based estimate)
Post Boil Gravity: 18.8 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: best guess
Calories: 110 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Friday March 16th 2018
9.0 °P
2.2 °P
3.6%
9.2
1.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Canadian - Pale 2-Row2.2 kg Pale 2-Row 36 1.75 55%
1.80 kg Steamed Rice1.8 kg Steamed Rice 40 0.5 45%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops Pellet 1.7 Boil 5 min 0.23 47.1%
9 g Magnum9 g Magnum Hops Pellet 13 Boil 45 min 8.95 52.9%
17 g / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Winnipeg city water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 6 34 26 48 89
Adjust with phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.7 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 8.8
Mash volume with grains (equipment estimates -3.6 L) 11.4
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 14.9 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Top off amount 15
Going into fermentor 28
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Probably ferment at 19 L or so to get a reasonable OG and dilute down at bottling.

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  • Last Updated: 2019-12-03 15:21 UTC