Peterbrau - Beer Recipe - Brewer's Friend

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Peterbrau

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 40.3 liters
Post Boil Size: 40.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Rankin
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Tuesday November 12th 2019
1.053
1.014
5.2%
20.3
8.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Voyager Craft Malt - Vienna Schooner4 kg Vienna Schooner 36 6.09 50%
2 kg Voyager Craft Malt - Munich Schooner2 kg Munich Schooner 36 8.63 25%
2 kg Voyager Craft Malt - Atlas Latrobe2 kg Atlas Latrobe 37.6 2.03 25%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 60 min 11.48 50%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 30 min 8.82 50%
60 g / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 629 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Stonnington, Melbourne (Cardinia Reservoir)
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
24 L Protein Rest Strike -- 50 °C 30 min
Saccharification Rest Temperature -- 66.5 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 25.8 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.9 L) 40.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 32 L) 40.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40.5 L) 32
Total: 49.2  
Equipment Profile Used: System Default
"Peterbrau" Märzen beer recipe by Andrew Rankin. All Grain, ABV 5.2%, IBU 20.31, SRM 8.16, Fermentables: (Vienna Schooner, Munich Schooner, Atlas Latrobe) Hops: (Tettnanger)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-12 17:39 UTC