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Oktoberbreast v2

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 5.09 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday August 19th 2020
1.059
1.015
5.8%
27.8
16.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 25.6%
3 lb Briess - Dark Munich Malt 30L3 lb Dark Munich Malt 30L 36 30 25.6%
3.50 lb American - Vienna3.5 lb American - Vienna 35 4 29.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb American - Carapils (Dextrine Malt) 33 1.8 4.3%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 6.4%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 6.4%
0.20 lb Belgian - Aromatic0.2 lb Aromatic 33 38 1.7%
11.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 80 min 19.59 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 6.73 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.44 20%
2.50 oz / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Hemlock Lake 10/2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.12 20.5  
Mash volume with grains 6.05 24.2  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.34 29.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.09 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.09 g | 20.4 qt) 5 20  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

ferment at 53 until 50% attenuation 4-7 days
add 5 F every 12 hours till 68 4-10 days
no off flavors, down 5F every 12 till 32 5 days add gelatin at 50F in this step, leave at 50 for 2 days, transfer, then keep going down.
keg and carb+server wait 5 days

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  • Last Updated: 2020-08-21 14:54 UTC