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Deimos

185 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Post Boil Gravity: 15.2 °P (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 185 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Wednesday January 1st 2020
15.2 °P
0.1 °P
8.1%
28.4
9.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.26 kg Belgian - Pilsner2.26 kg Pilsner 37 1.6 47.4%
0.67 kg Belgian - Munich0.67 kg Munich 38 6 14%
1.58 kg American - White Wheat1.58 kg White Wheat 40 2.8 33.1%
0.03 kg American - Black Malt0.03 kg Black Malt 28 500 0.6%
0.23 kg Candi Syrup - Belgian Candi Syrup - D-450.23 kg Belgian Candi Syrup - D-45 32 45 4.8%
4.77 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 19.14 41.7%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 20 min 5.8 20.8%
18 g Northern Brewer18 g Northern Brewer Hops Pellet 7.8 Boil 5 min 3.43 37.5%
48 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 11.8
Mash volume with grains 14.8
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 20.4 L) 20.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Pitch WLP833 and Belle Saison. Toss in about 50 g wheat malt for wild lacto. Hold at 58 F for one week, then ramp up to 68 F for three weeks. Cold crash and "lager" for four weeks. Package, then drink immediately or age.

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  • Last Updated: 2020-03-19 20:53 UTC