Banff Beer for Matt - Beer Recipe - Brewer's Friend

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Banff Beer for Matt

173 calories 20.1 g 12 oz
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Beer Stats
Method: Extract
Style: Schwarzbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday May 10th 2019
1.052
1.016
4.8%
16.4
24.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Pilsen Light6 lb LME Pilsen Light 37.6 2 70.6%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light 45 2 11.8%
8 oz German - Carafa III8 oz Carafa III - (late boil kettle addition) 32 535 5.9%
7.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 11.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 8.71 16.7%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 20 min 5.28 16.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.58 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.87 33.3%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 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 Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt 2 QT water in 8 oz carafa III Infusion -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.68 g | 26.7 qt) 2.62 10.5  
Mash volume with grains (equipment estimates 6.68 g | 26.7 qt) 2.74 11  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.62 10.5
Equipment Profile Used: System Default
 
Notes

Cold steep the 8 oz of Carafa in 3/4 gallons of boiled and cooled water for 12-24 hours prior to brew day
to get the dark color and a more mild flavor. You can use a boiled paint bag or just make it like coffee and filter the grains out with a strainer on brew day. You’ll get between 1/2 and 3/5 gallons after the grains absorb the water.

On brew day, collect your boil volume and raise temp to 150 degrees - steep 1 lb Caramunich for 30 minutes. Don’t pay attention to the mash pH calculations in this

Add in the LME and DME, get to boiling then follow hop schedule. At 10 minutes left in the boil, add the cold steeped wort to sanitize.

Chill wort to 66 degrees

Top off with bottled Spring water to get you to 5.25-5.5 gallons in fermenter and make sure wort’s agitated.

Pitch Imperial L17 yeast and try to keep temp between 60 and 66 degrees. Yes it’s a Lager yeast but I’ve heard from a lot of resources that this yeast does really well at low to mid 60 degree fermentation temperature.

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  • Last Updated: 2019-05-24 16:44 UTC