Brew Log History
Target 10°C
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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
4 kg |
German - Pilsner4 kg Pilsner |
|
38 |
1.6 |
100% |
4 kg / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
30 g |
Tettnanger30 g Tettnanger Hops |
|
Pellet |
3.5 |
Boil
|
60 min |
15.41 |
30% |
30 g |
Tettnanger30 g Tettnanger Hops |
|
Pellet |
3.5 |
Boil
|
15 min |
7.64 |
30% |
20 g |
Tettnanger20 g Tettnanger Hops |
|
Pellet |
3.5 |
Boil
|
5 min |
2.05 |
20% |
20 g |
Tettnanger20 g Tettnanger Hops |
|
Pellet |
3.5 |
Boil
|
0 min |
|
20% |
100 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
100 g |
Tettnanger (Pellet) 100 g Tettnanger (Pellet) Hops |
|
25.1 |
100% |
100 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
12 L |
|
Infusion |
-- |
67 °C |
60 min |
|
Mashout |
Temperature |
-- |
75 °C |
10 min |
20 L |
|
-- |
-- |
75 °C |
10 min |
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
Sao Lourenco
Notes
Ferment at 50°F (10°C) until final gravity is reached; increase the temperature by a few degrees at the latter stages of fermentation to aid in diacetyl cleanup. Once the beer completes fermentation, but before packaging, you may want to cold crash it to 35°F (2°C) for 48 hours to improve clarity. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Store carbonated beer at near-freezing temperatures for at least 4 weeks before drinking.
Lagers take longer to ferment than ales do. Ideally, you would do a diacetyl rest when fermentation is approximately 75% complete. A diacetyl rest is nothing more than allowing the fermenting beer to warm up to room temperature for 3-4 days...it gives the yeast a chance to consume the diacetyl that was created during fermentation. At any rate, a general rule of thumb is to let a lager ferment for 10 days, then diacetyl rest for 3-4 days. I personally transfer to secondary at this point but others don't transfer at all. Then cool to lager temps (32-40 degrees F) and leave it for 4-6 weeks.
-----
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-07-10 00:34 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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