Disc Golf Beer v2 - Beer Recipe - Brewer's Friend

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Disc Golf Beer v2

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: DrPaulsen
No Chill: 5 minute extended hop boil time
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday March 24th 2018
1.049
1.011
5.0%
12.0
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb German - Pilsner2.25 lb Pilsner 38 1.6 45%
1.75 lb Belgian - Pale Ale1.75 lb Pale Ale 38 3.4 35%
6 oz Flaked Corn6 oz Flaked Corn 40 0.5 7.5%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 46 0.5 5%
4 oz German - Vienna4 oz Vienna 37 4 5%
2 oz Flaked Oats2 oz Flaked Oats 33 2.2 2.5%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Horizon4 g Horizon Hops Pellet 10 Boil 60 min 9.78 30.8%
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Pellet 2.4 Boil 20 min 1.6 30.8%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 2.4 Boil 0 min 0.57 38.5%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.25 tsp Table Salt Water Agt Mash 1 hr.
2 each Whirlfloc Fining Boil 30 min.
0.50 tsp Wyeast Nutrient Fining Boil 30 min.
12 each Oxygen Other Primary 0 min.
 
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:
1.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 54 202 111 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.3 qt Dough-In Protein Rest Infusion -- 137 °F 20 min
Beta / Saccharification Rest Temperature -- 148 °F 20 min
Alpha / Dextrin Rest Temperature -- 162 °F 20 min
Sparge Fly Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.33 17.3  
Mash volume with grains 4.71 18.8  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.98 g | 7.9 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

Start Vol = 7.0 gal (68F), 7.5 gal (212F)
Finish Vol = 6.0 gal (68F), 6.5 gal (212F)
Volume into Fermentors = 5.5 gal
Volume into keg = 5.0 gal

2 days before brewday, crash cool & decant starter. Re-start yeast with 1L of runoff from the boil kettle. Place this vessel in the fridge at 49F, while the conical is cooling to pitching temps. Pitch the kick-started yeast the next day, after the fermentor is down to 49F.

After placing in the fridge to finish chilling, run the fan to reduce cooling time.

DO NOT PITCH YEAST FOR AT LEAST 24 HRS, UNTIL WORT IS COOL ENOUGH!

Must chill to 49F before pitching and dump trub. Whirlpool, rack, and dump as much cold break as possible.

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  • Last Updated: 2019-01-03 19:42 UTC