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TRINCHEIRA PAULISTA - American Lager

Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.24 liters
Post Boil Size: 13.53 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)

Created: Thursday September 17th 2020

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (rager):

18.0

SRM (morey):

4.0

Mash pH

n/a

Cost R$

178.50

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.75 kg	Castle Malting - Château Pilsen 2RS4.75 kg Château Pilsen 2RS	R$ 10.99 / kg R$ 52.20	37	1.9	92.2%
0.40 kg	Castle Malting - Château Vienna0.4 kg Château Vienna	R$ 11.99 / kg R$ 4.80	38	2.6	7.8%
5.15 kg / R$ 57.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 g	Magnum6 g Magnum Hops	R$ 0.26 / g R$ 1.56	Pellet	15	Boil at 100 °C	35 min	9.39	5.5%
53 g	Saaz53 g Saaz Hops	R$ 0.40 / g R$ 21.19	Pellet	3.5	Boil at 100 °C	7 min	5.62	48.6%
38 g	Amarillo38 g Amarillo Hops	R$ 0.50 / g R$ 18.99	Pellet	8.6	Boil at 100 °C	0 min		34.9%
12 g	Perle12 g Perle Hops	R$ 0.26 / g R$ 3.12	Pellet	8.2	Boil at 100 °C	7 min	2.98	11%
109 g / R$ 44.86

Show Summary View

Hops Summary

Amount	Variety	Cost	IBU	Bill %
6 g	Magnum (Pellet) 6 g Magnum (Pellet) Hops	R$ 0.26 / g R$ 1.56	9.39	5.5%
53 g	Saaz (Pellet) 53 g Saaz (Pellet) Hops	R$ 0.40 / g R$ 21.19	5.62	48.6%
38 g	Amarillo (Pellet) 38 g Amarillo (Pellet) Hops	R$ 0.50 / g R$ 18.99		34.9%
12 g	Perle (Pellet) 12 g Perle (Pellet) Hops	R$ 0.26 / g R$ 3.12	2.98	11%
109 g / R$ 44.86

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 L	MOSTURAÇÃO	Infusion	54 °C	54 °C	30 min
	MOSTURAÇÃO	Infusion	65 °C	65 °C	60 min
	TESTE IODO, OK, SEGUIR PARA MASH OUT	Infusion	72 °C	72 °C	15 min
	MASH OUT	Sparge	78 °C	78 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Whirlfloc	R$ 0.89 / g R$ 1.78	Other	Boil	5 min.
5 g	Gelatin	R$ 0.16 / g R$ 0.80	Fining	Other	0 min.
R$ 2.58

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	23 Grams	Cost:	R$ 3.22 / g R$ 74.06
Attenuation (custom):	74.7%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 77 B cells required

R$ 74.06 Yeast Pitch Rate and Starter Calculator

Priming

Method: InvertSugar Amount: 176.9 g Temp: 20 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

RAMPA 1: INICIAR na temperatura de 58ºC, derrubar o Malte e manter 30 minutos temperatura 54ºC. desliga-se o fogo e deixe o caldeirão tampado de repouso nos próximos 30 minutos, sem mexer o mosto durante este período. Esta etapa também é chamada de parada protéica, melhora a durabilidade da espuma.
RAMPA2: nesta receita iremos iniciar a etapa da Beta-Amylase com 65ºC. Durante esta etapa estaremos produzindo a maltose, extraindo o máximo de açúcares (amido) do malte. É fundamental mexer o mosto com ajuda de uma colher de plástico ao menos 50% do tempo, isto deverá ser feito para não queimar o fundo da panela, pois com certeza irá trazer um sabor desagradável no resultado final da cerveja. Em torno de 60min teremos extraído o máximo em maltose possível. Fundamental é controlar a temperatura que não poderá oscilar muito, devendo sempre ficar em torno dos 65ºC (de 63 a 68ºC).
RAMPA3:

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-09-13 18:58 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

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