Booty Shorts - Beer Recipe - Brewer's Friend

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Booty Shorts

194 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday November 13th 2018
1.058
1.018
5.3%
41.9
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Pilsner14 lb Pilsner 38 1.6 100%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool at 155 °F 0 min 41.94 50%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
10ml White Labs Clarity Ferm
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Single Infusion -- 155 °F 45 min
4 gal Batch Sparge -- 165 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Boil & Pitch
----------------------------------------------------------------
-Boil down to 5 gallons

-Add Whirfloc and yeast nutrient at 15 min

-Add 1 gallon cold sterile water at knockout to drop temp to 185

-Add hops

-Pull off .5 gallon of wort for krausening

-Oxygenate wort - save some yeast for krausening

-Pitch yeast and clarity ferm
----------------------------------------------------------------

Fermentation & Lagering
----------------------------------------------------------------
-Ferment 10-12 days (should start slowly)

-Purge star-san filled keg with co2 and then closed-transfer wort

-Add spunding valve

-Drop to 40 degrees for 1 week

-Do diacyetyl shake test

-Lower temp 2 degrees per day until reaching 34 degrees; then lager for 30 days

-Krausen at 34 degrees

-Fine

https://beerandbrewing.com/breaking-the-sugar-habit-with-krausening/

https://www.youtube.com/watch?v=pmAuV4yMq7E

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  • Public: Yup, Shared
  • Last Updated: 2018-11-21 00:06 UTC