Brew Log History
Target 9°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2.50 kg |
German - Barke Munich2.5 kg Barke Munich |
|
35.9 |
8.06 |
61.7% |
|
0.40 kg |
German - CaraMunich I0.4 kg CaraMunich I |
|
34 |
34.29 |
9.9% |
|
0.65 kg |
German - Spelt Malt0.65 kg Spelt Malt |
|
37 |
2 |
16% |
|
0.25 kg |
German - Carafa II0.25 kg Carafa II |
|
32 |
425 |
6.2% |
|
0.25 kg |
German - Pilsner0.25 kg Pilsner |
|
38 |
1.6 |
6.2% |
|
4.05 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
21 g |
Perle21 g Perle Hops |
|
Pellet |
8.2 |
Boil
|
60 min |
23.14 |
60% |
|
14 g |
Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
15 min |
3.5 |
40% |
|
35 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Strike |
72 °C |
67 °C |
90 min |
|
16.4 L |
|
Batch Sparge |
67 °C |
69 °C |
-- |
Starting Mash Thickness:
3.7 L/kg
Starting Grain Temp:
20 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
yeast nutrient
|
|
Other |
Boil |
10 min. |
|
0.25 tsp |
protofloc
|
|
Fining |
Boil |
10 min. |
|
1 each |
Clarity Ferm
|
|
Fining |
Primary |
0 min. |
|
1 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
8 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
3.50 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
2.20 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
2.20 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
2.10 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Dark/Malty Profile
Notes
Using the Brulosophy Lager method http://brulosophy.com/methods/lager-method/
Pitch at 9C, set chamber temp to 10C. At 50% attenuation start a slow ramp up of the temperature 1-2C every 12 hours until we hit 18C. Hold here for 4-10 days.
A day or two after hitting FG start ramping down the temp in 1-2C increments until we get as low as the fridge can go.
A day or two after hitting the low temp, gelatin fine and keg after another few days. Lager until a spot in the kegs fridge opens up.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-05-26 09:54 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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