(2020-04-30) Hallerbrau (No Spg) - Beer Recipe - Brewer's Friend

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(2020-04-30) Hallerbrau (No Spg)

177 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.7 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Wednesday April 29th 2020
13.2 °P
3.8 °P
5.1%
37.2
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 94.2%
0.20 lb German - Vienna0.2 lb Vienna 37 4 1.8%
0.20 lb German - CaraFoam0.2 lb CaraFoam 37 1.8 1.8%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.2%
11.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 12.9 Boil 75 min 29.56 17.1%
0.20 oz BSG - Perle0.2 oz Perle Hops Pellet 8.7 Boil 30 min 4.89 5.7%
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 2.2 Boil 15 min 2.79 20%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.2 Whirlpool at 180 °F 0 min 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.75 tsp Epsom Salt Water Agt Mash 0 min.
0.75 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6.6 oz       Temp: 60 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40.7 8.6 0 41 75.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 gal Sacc #1 Temperature -- 148 °F 60 min
Sacc #2 & Recirc Temperature -- 160 °F 20 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.46 17.8  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 5.43 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.83 g | 23.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.93 g | 23.7 qt) 5.75 23  
Total: 9.89 39.6
Equipment Profile Used: System Default
 
Notes

Pils was 50/50 Best/Barke.

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  • Last Updated: 2020-08-07 12:54 UTC