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Cuarto Bate - "Clean Up (Batter)"

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.66 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 178 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)

Created: Sunday February 16th 2025

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

17.9

SRM (morey):

11.6

Mash pH

n/a

Cost $

46.31

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.50 lb	Briess - Pilsen Malt 2-Row6.5 lb Pilsen Malt 2-Row	$ 0.13 / oz $ 13.52	37	1.2	50%
4 lb	Flaked Corn4 lb Flaked Corn	$ 0.14 / oz $ 8.96	40	0.5	30.8%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	$ 2.59 / lb $ 1.30	0	0	3.8%
2 lb	Briess - Caramel Munich 60L2 lb Caramel Munich 60L	$ 0.16 / oz $ 5.12	35.4	60	15.4%
13 lbs / $ 28.90

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	$ 2.89 / oz $ 2.89	Pellet	6.1	Boil	60 min	17.91	100%
1 oz / $ 2.89

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	$ 2.89 / oz $ 2.89	17.91	100%
1 oz / $ 2.89

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.5 qt		Strike	162 °F	151 °F	60 min
	Vorlauf until clear	Vorlauf	151 °F	151 °F	15 min
18.5 qt		Fly Sparge	170 °F	168 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc	$ 0.30 / each $ 0.30	Fining	Boil	15 min.
2.50 g	Wyeast Nutrient	$ 2.66 / oz $ 0.23	Other	Boil	15 min.
6 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 g	Epsom Salt		Water Agt	Mash	1 hr.
4 g	Gypsum		Water Agt	Mash	1 hr.
3 g	Baking Soda		Water Agt	Mash	1 hr.
40 ml	Phosphoric acid		Water Agt	Mash	1 hr.
$ 0.53

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:	$ 13.99 / each $ 13.99
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 13.99 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 7 oz Temp: 68 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

-Mash for 60 min.
-Vorlauf for ~15 min or until clear.
-Fly Sparge for ~20 min or until all sparge water is added.
-Pre-boil volume: 7.5 gal
-Boil for a total of 90 minutes.
-Add 1 oz Kent Golding Hops after 30 min (60 min left).
-Add yeast nutrient and whirlfloc with 15 min left to boil.
-Chill to 65 deg F and pitch yeast.
-Aerate and let ferment at 65-68 deg F for 24 hours.
-After signs of fermentation or 24 hours, drop temperature down to 50 deg F.
-Ferment for 21-28 days at 50 deg F.
-Lager for 3-4 weeks at 37 deg F.
-Bring to room temperature to bottle.
-Condition for 2 weeks.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-02-23 19:06 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 $	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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