Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
16 lb |
American - Pilsner16 lb Pilsner |
|
37 |
1.8 |
100% |
|
16 lbs / $ 0.00
|
Yeast
|
- Stranda
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
143 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: sucrose
Amount: 0.5 oz
Temp: 68 °F
CO2 Level: 1 Volumes |
Target Water Profile
City of cape Girardeau water 2017 report
Notes
The brewing process seems to be essentially the same for everyone. Most do a simple infusion mash, but some do a two-step mash where hot liquid is added half-way through the mash. The mash is then lautered through juniper branches, and sometimes straw. The hops are boiled in water to make hop tea, but people added it at different times. Some poured it into the mash, while others added it to taste after fermentation. Nobody boils the wort.
Everyone seems to have used juniper in the strainer, and many also made juniper infusion for the mashing. Aarne Trei was the only one who didn't use juniper, but even he said that his uncle used to use it. So clearly juniper has been used by very nearly every single brewer.
Hops have been very sparingly used. I only have hard numbers from three brewers, and they used 0.54, 0.83, and 2.7 grams of hops per liter of finished beer. And the beer definitely has barely any hop character at all. The IBU will probably be around 5-10, generally.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-14 04:19 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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