March Hare - Beer Recipe - Brewer's Friend

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March Hare

193 calories 16.6 g 16 oz
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer & Brewing blog
Calories: 193 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)
URL: https://beerandbrewing.com/make-your-best-biere-de-mars/
Created: Tuesday January 28th 2020
1.059
1.010
6.3%
24.5
12.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 76.6%
1 lb Belgian - Munich1 lb Munich 38 6 8.5%
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 4.3%
7 oz Belgian - Wheat7 oz Wheat 38 1.8 3.7%
7 oz Belgian - Cara 45L7 oz Cara 45L 34 42 3.7%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.1%
188 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Nugget22 g Nugget Hops Pellet 14.8 Boil 20 min 24.53 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
2 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Distilled (default)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
30 qts distilled water; add ½ campden tablet, 3.1g gypsum, 1.4g Epsom salt, 5.7g calcium chloride, 4g baking soda.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt temp rest Infusion 160 °F 152 °F 65 min
8 qt dunk sparge Batch Sparge 160 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.75 g | 35 qt) 8.47 33.9  
Mash volume with grains (equipment estimates 9.69 g | 38.8 qt) 9.41 37.6  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

Heat 30 qts treated water to 160°; reserve 15 qts for sparging. Place bag in kettle; add malts, stirring gently. Mash for 60 mins at 152°; remove grain bag from kettle, dunk bag in reserved sparge water several times; allow to drain in bucket, squeeze grain bag. Add sparge wort to kettle; bring to boil. Add kettle ingredients per schedule. Chill wort to pitching temp; transfer to fermenter; aerate 10 mins; pitch yeast. Ferment at 60° for 1-2 days. Add a handful (2−3 ozs) of unmilled wheat malt to the fermentor. Allow temp to rise to 67° over a few days; allow to ferment 18-21 days total. Package as usual.

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  • Last Updated: 2020-01-28 23:03 UTC