Hokkaido - Beer Recipe - Brewer's Friend

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Hokkaido

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday January 15th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Generic - Long Grain White Rice (Cooked)4 lb Long Grain White Rice (Cooked) 40 0.5 42.1%
5 lb American - Pilsner5 lb Pilsner 37 1.8 52.6%
0.50 lb Bestmalz - BEST Acidulated0.5 lb BEST Acidulated 35.9 2.81 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sor0.5 oz Sor Hops Leaf/Whole 11.1 Boil 50 min 18.75 25%
1.50 oz Sor1.5 oz Sor Hops Leaf/Whole 11.1 Whirlpool at 190 °F 0 min 8.62 75%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
2 gal Mash only grain Infusion 164 °F 148 °F 45 min
1.5 gal Add cooked rice Infusion 172 °F 158 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 4.27 g | 17.1 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Cook rice as normal.

Fermented under 1bar pressure for ~ 1 week. Moved to cold storage to crash, then keg.

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  • Last Updated: 2020-02-15 03:20 UTC