#163 CUT Mittelfruh Gose after #162 - Beer Recipe - Brewer's Friend

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#163 CUT Mittelfruh Gose after #162

93 calories 7.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 16.1 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Phehla Brewery
Calories: 93 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Thursday May 23rd 2019
1.031
1.005
3.4%
13.3
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 100%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Pellet 2.5 Boil 1 min 1.53 50%
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Pellet 2.5 Whirlpool at 90 °C 45 min 11.72 50%
150 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 1000 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6
Mash volume with grains 7.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 19.4 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.5 L) 16.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 16.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 16
Total: 19  
Equipment Profile Used: System Default
 
Notes

Leftovers from #162, sparged overnight.
22.05.2019 1.031, temp 16C
05.06.2019 1.006 19C. Cold crash

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  • Last Updated: 2019-06-04 11:46 UTC