Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.03 oz |
Hallertau Mittelfruh1.03 oz Hallertau Mittelfruh Hops |
|
Pellet |
2.3 |
Boil
|
60 min |
9.87 |
41% |
|
0.55 oz |
spalt0.55 oz spalt Hops |
|
Pellet |
5.7 |
Boil
|
15 min |
6.48 |
21.9% |
|
0.75 oz |
spalt0.75 oz spalt Hops |
|
Pellet |
2.1 |
Boil
|
1 min |
0.28 |
29.9% |
|
0.18 oz |
Yakima Chief Hops - Hallertauer Magnum0.18 oz Hallertauer Magnum Hops |
|
Pellet |
12.3 |
Boil
|
60 min |
9.23 |
7.2% |
|
2.51 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.03 oz |
Hallertau Mittelfruh (Pellet) 1.0299999976439 oz Hallertau Mittelfruh (Pellet) Hops |
|
9.87 |
41% |
|
0.55 oz |
spalt (Pellet) 0.54999999874191 oz spalt (Pellet) Hops |
|
6.48 |
21.9% |
|
0.75 oz |
spalt (Pellet) 0.74999999828443 oz spalt (Pellet) Hops |
|
0.28 |
29.9% |
|
0.18 oz |
Yakima Chief Hops - Hallertauer Magnum (Pellet) 0.17999999958826 oz Hallertauer Magnum (Pellet) Hops |
|
9.23 |
7.2% |
|
2.51 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.5 gal |
mash in |
Temperature |
-- |
122 °F |
20 min |
|
7.5 gal |
beta saccharification |
Temperature |
122 °F |
148 °F |
15 min |
|
7.5 gal |
alpha saccharification |
Temperature |
148 °F |
156 °F |
15 min |
|
7.5 gal |
mash out |
Temperature |
168 °F |
168 °F |
15 min |
Yeast
|
jasper - jasper-jy268 Franconian lager
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
73%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
48 - 56 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
49 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
345 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 3.3 oz
Temp: 68 °F
CO2 Level: 2 Volumes |
Target Water Profile
Balanced Profile
Notes
Key to this beer is all German; grain, noble hops, lager yeast and low carbonation.
I shoot for a malt-forward character and a nice amber color, but no caramel or roast flavors. Balanced, no one ingredient should stand out.
Hard to find clone recipes and the BJCP style guidelines are misleading so I look toward the Franconian descriptions or Zwikel or kellerbier.
Not aged, drink it "young" and fresh, cool but not ice cold. Yeast should not have settled.
Very flavorful, the Jasper yeast really adds a lot. One of my best beers for flavor.
Last Updated and Sharing
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- Last Updated: 2025-06-25 14:24 UTC
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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 $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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