Weyermann Schlotfegerla - Beer Recipe - Brewer's Friend

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Weyermann Schlotfegerla

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Weyermann
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://www.weyermann.de/downloads/pdf/rezepte/Schlotfegerla_english.pdf
Created: Friday April 12th 2019
1.059
1.010
6.5%
17.1
24.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Munich Dark5.75 lb Munich Dark 37 15.5 60.2%
2.50 lb German - Smoked Malt2.5 lb Smoked Malt 37 3 26.2%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 10.5%
0.30 lb German - Carafa III0.3 lb Carafa III 32 535 3.1%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 17.08 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.58 14.3  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 5.36 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Mash - 20 min 50°C (122°F), 45 min 63°C (145°F), 5 min 68°C (154°F), 20 min 72°C (162°F); final mash pumping 76°C (169°F)

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  • Last Updated: 2019-04-26 13:00 UTC