Fall Fest - Beer Recipe - Brewer's Friend

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Fall Fest

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew-Shido
Hop Utilization: 90%
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Tuesday April 7th 2020
1.059
1.017
5.6%
24.6
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 72%
2 lb German - Munich Light2 lb Munich Light 37 6 16%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 4%
8 oz Briess - Caramel Vienne 20L Malt8 oz Caramel Vienne 20L Malt 35.9 20 4%
8 oz German - Abbey Malt8 oz Abbey Malt 33 17 4%
200 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 9.3 21.9%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.15 20.5%
0.80 oz Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.93 21.9%
0.30 oz Hallertau Blanc0.3 oz Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 1.78 8.2%
1 oz BSG - SAAZ CZ1 oz SAAZ CZ Hops Pellet 3.5 Boil 1 min 0.41 27.4%
3.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g/gal Baking Soda Water Agt Mash 9 hr.
0.50 g/gal Calcium Chloride (dihydrate) Water Agt Mash 9 hr.
1 g/gal Gypsum Water Agt Mash 9 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 gal Strike 158 °F 148 °F 60 min
1 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.51 g | 22 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.29 g | 25.2 qt) 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

four weeks fermentation at 55

start the diacetyl rest 60 for 48 hrs

slowly lower temp by 3 per day till you reach 38

then transfer to secondary fermenter

continue the 3 down per day till 30

lager for twelve days then keg.

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  • Last Updated: 2020-04-07 22:22 UTC