Föck Andrew Volstead Jahrhundert - Beer Recipe - Brewer's Friend

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Föck Andrew Volstead Jahrhundert

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Scott Garrison
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday June 24th 2019
1.055
1.010
5.9%
31.3
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 6-Row15 lb Pale 6-Row 35 1.8 78.9%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 21.1%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Cluster2.25 oz Cluster Hops Pellet 8 Boil 60 min 30.85 81.8%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 3 Boil 10 min 0.47 9.1%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 3 Aroma 0 min 9.1%
2.75 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 848 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
12 qt Protein Rest Temperature -- 122 °F 30 min
14 qt Saccharification Rest Temperature -- 140 °F 15 min
14 qt Saccharification Rest Infusion -- 154 °F 40 min
Mash Infusion -- 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 8.1 g | 32.4 qt) 9.5 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 11 g | 44 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Brewed July 28, 2019

Doughed in malt to reach a protein rest of 122°F for 30 minutes. Stirred in maize with additional hot water to reach 140°F for 20 min rest.

Mash tun was at capacity so I pulled 1/3 plus of heaviest mash and brought up to 195°F. A brief rest occurred at 158°F. When added back, brought main mash to 154°F - so there's where it will be. So much or hitting 158°. Next time stay with 5 gallon batches so that there is room in mash tun to hit the temps. A 15 minute rest is not enough time to go through a proper decoction schedule.

Mashed for 45 minutes. Sparged and collected 11 gallons. Added 2 gallons o water for the boil since collected wort was close to projected OG ater boil.

Boiled for one hour with hop charge as described. Last hops were allowed to steep for 5 minutes before force cooling.

Pitched Yeast, next morning Wyeast 2278 (3rd Pitch).

https://www.morebeer.com/brewingtechniques/library/backissues/issue3.5/renner.html

https://www.morebeer.com/articles/Pre-Prohibition_American_Lagers

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  • Last Updated: 2021-10-11 12:14 UTC