Keutebier . AKA CUTiEBIER - Beer Recipe - Brewer's Friend

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Keutebier . AKA CUTiEBIER

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.137 (recipe based estimate)
Post Boil Gravity: 1.178 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday October 18th 2019
1.051
1.013
5.0%
10.3
6.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Bohemian Pilsner15 lb Bohemian Pilsner 38 1.9 52.6%
6 lb Briess - Wheat Malt, White6 lb Wheat Malt, White 39.1 2.5 21.1%
3 lb United Kingdom - Golden Naked Oats3 lb Golden Naked Oats 33 10 10.5%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 5.3%
1.50 lb German - Smoked Malt1.5 lb Smoked Malt 37 3 5.3%
1.50 lb Belgian - Aromatic1.5 lb Aromatic 33 38 5.3%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Perle4 oz Perle Hops Pellet 5.2 Boil 60 min 10.32 100%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Kolsch II OYL-044
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brooklyn (2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 13 20 5 22.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal Strike 117 °F 95 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 9.48 37.9  
Mash volume with grains (equipment estimates -0.74 g | -3 qt) 11.76 47  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume (equipment estimates 0.99 g | 3.9 qt) 0.84 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Top off amount 12.5 50  
Going into fermentor 17.5 70  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Dough in at 110˚f . 9:20AM

SET HLT to 163 and allow to rise

Masth Temp 122˚f @ 9:40

9:40 Pull off about 2 Gal and Bring to a boil

9:53 Cleared stuck sparge and added 1LB ricehull . Continued Recirc. Tepm 128˚f

10.08 143˚f . Paused Recirc

10:25 1:47 Contineued recirc

10:27 Added back decoction Temp Jumped to 159.

:10:30 158˚f . Paused Recirc

10:50 158 . Started Recirc
11:12 161
Raised to 172 over about 25 min and mashed out.





1 oz perle into the Mash

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  • Public: Yup, Shared
  • Last Updated: 2019-10-18 18:01 UTC