Champagne of Homebrew - Beer Recipe - Brewer's Friend

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Champagne of Homebrew

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Sweeny
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday June 15th 2019
1.047
1.011
4.8%
7.3
2.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 22%
2.10 lb American - Pale 2-Row2.1 lb Pale 2-Row 37 1.8 46.2%
1.45 lb American - Pale 6-Row1.45 lb Pale 6-Row 35 1.8 31.9%
4.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Galena0.05 oz Galena Hops Pellet 14.5 Boil 40 min 5.17 50%
0.05 oz Galena0.05 oz Galena Hops Pellet 14.5 Boil 10 min 2.13 50%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Gypsum Water Agt Mash 1 hr.
24.94 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 90 48 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Corn only - gel Infusion -- 212 °F 30 min
4.44 qt Sacc Infusion -- 148 °F 60 min
8.5 qt Sparge -- 167 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.42 5.7  
Mash volume with grains 1.79 7.1  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.2 g | 16.8 qt) 3.7 14.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 2.7 10.8  
Going into fermentor 2.7 10.8  
Total: 4.52 18.1
Equipment Profile Used: System Default
 
Notes

Gelatinize corn separately from grain at boiling, then cool to 148

While cooling, prepare water. Dough in barley in MT then mix in 148F corn. Sacc rest for 60 minutes then sparge.

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  • Last Updated: 2019-07-15 00:38 UTC