Smoked German IPL - Beer Recipe - Brewer's Friend

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Smoked German IPL

204 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 204 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Thursday May 24th 2018
1.066
1.018
6.6%
50.2
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g German - Munich Dark600 g Munich Dark 37 15.5 15.4%
1.50 kg Liquid Malt Extract - Munich1.5 kg Liquid Malt Extract - Munich 35 8 38.5%
200 g German - CaraMunich II200 g CaraMunich II 34 46 5.1%
600 g German - Smoked Malt600 g Smoked Malt 37 3 15.4%
1 kg German - Bohemian Pilsner1 kg Bohemian Pilsner 38 1.9 25.6%
3,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.7 Boil 60 min 20.13 15%
28 g Perle28 g Perle Hops Pellet 4.3 Boil 30 min 12.12 14%
40 g Motueka40 g Motueka Hops Pellet 6.5 Aroma 10 min 10.25 20%
20 g Saaz20 g Saaz Hops Pellet 2.7 Aroma 10 min 2.13 10%
22 g Perle22 g Perle Hops Pellet 4.3 Whirlpool 0 min 5.57 11%
60 g Saaz60 g Saaz Hops Pellet 2.7 Dry Hop 5 days 30%
200 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 484 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L protein rest Infusion -- 50 °C 40 min
13 L beta rest Infusion -- 60 °C 60 min
13 L alpha rest Infusion -- 65 °C 15 min
13 L mash out Temperature -- 70 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.6 L) 15.2
Mash volume with grains (equipment estimates 25.2 L) 16.8
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 21.4 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 15.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 15
Total: 15.2  
Equipment Profile Used: System Default
 
Notes

After primary (roughly 12 days 13c, with a three day di-acetyl rest at 20c) and dry hopping in the same primary (5 days) beer attenuated to 1.010

Lagering will be at 10c for 3 weeks. (7/8/18) till (28/8/18)

FG = 1.012

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  • Public: Yup, Shared
  • Last Updated: 2018-09-04 22:57 UTC