Election Day - Beer Recipe - Brewer's Friend

Election Day

112 calories 12.7 g
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Beer Stats
Method: BIAB
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 112 calories (Per )
Carbs: 12.7 g (Per )
Created: Wednesday November 4th 2020
1.034
1.010
3.1%
26.9
2.7
5.4
13.82
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Viking - Pilsner Malt5.5 lb Pilsner Malt $ 1.20 / lb
$ 6.59 		37 1.9 88%
0.75 lb Viking - Dextrine Malt0.75 lb Dextrine Malt $ 1.30 / lb
$ 0.97 		33 1.8 12%
6.25 lbs / $ 7.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Artisan - Goldings0.9 oz Goldings Hops $ 1.75 / oz
$ 1.57 		Pellet 5.7 Boil 60 min 23.35 37.5%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops $ 1.99 / oz
$ 1.00 		Pellet 5 Boil 2 min 0.96 20.8%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops $ 1.99 / oz
$ 1.99 		Pellet 3.5 Whirlpool 1 min 2.62 41.7%
2.40 oz / $ 4.56
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 158 °F 158 °F 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient $ 2.33 / oz
$ 0.39 		Water Agt Boil 15 min.
1.50 tsp Lactic acid $ 1.25 / oz
$ 0.31 		Water Agt Mash 0 min.
$ 0.70
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 1.00 / each
$ 1.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 1.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 33 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 22 27 41 151.8
Mash Chemistry and Brewing Water Calculator
 
Notes

Mashing 75 to 90 minutes to get a slightly more-fermentable wort

Chill, then pitch your yeast and
Drop the temperature to about 57F. for five days.

Let the beer free-rise to anything up to 70F, and wait it out.

prone to "phantom fermentation," showing almost no krausen

Post-fermentation, cold crash to help clear
carbonating to 2.5 volumes of CO2.

View Count: 254
Brew Count: 0
Last Updated: 2020-11-04 01:25 UTC

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