(2018-09-17) HallerBrau - Beer Recipe - Brewer's Friend

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(2018-09-17) HallerBrau

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
URL: https://reggiebeer.com/ReggieWeb.php?Web=1000364
Created: Monday September 17th 2018
1.049
1.007
5.5%
35.1
3.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb German - Pilsner8.75 lb Pilsner 38 1.6 89.3%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 7.7%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3.1%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 13 Boil 60 min 14.04 7.4%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 3 Boil 45 min 14.88 37%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3 Boil 20 min 0.33 12.3%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 3 Boil 2 min 0.23 6.2%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 3 Whirlpool 0 min 5.62 37%
4.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 8 0 63 90 0
Mineral additions split evenly in mash/sparge water. Sulf:Chl = 1.5. Essentially, mash and sparge water each contained a 0.5 tsp each of gyp/eps/cacl. 1/4 tsp LA in mash water (not reflected in 5.34 est) and 1/2 tsp LA in sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta Temperature -- 148 °F 45 min
Alpha (40 min incl Decoction) Temperature -- 156 °F 15 min
170*-5 // Boil-20 // 1.5gal THICK Decoction -- 212 °F 20 min
Mash-Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.68 14.7  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 8.25 33  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6.06 24.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 6 24  
Total: 9.73 38.9
Equipment Profile Used: System Default
 
Notes

After pulling decoction but before heating, ensured main mash was at 156* to continue conversion.

Pitched ~400ml thick slurry of 34/70 from all barley American Lager racked 7 days before.

Mash-In: 12:55pm // Pre-Boil Kettle Full: 3:35pm // FO 5:22pm

Previous identical/similar iterations won medals:
Gold: 2019 First Coast Cup (18 entries)
Silver: 2017 NHC First Round
A few others I don't recall



Award Winning Recipe
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  • Last Updated: 2018-12-06 15:44 UTC