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Bara

117 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 2000 liters (ending kettle volume)
Pre Boil Size: 2100 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: DJ JAK
Calories: 117 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday August 26th 2020
9.7 °P
1.6 °P
4.3%
23.3
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
325 kg Weyermann - Barke Pilsner Malt325 kg Barke Pilsner Malt 37.03 1.75 90.3%
25 kg German - Carapils25 kg Carapils 35 1.3 6.9%
10 kg Weyermann - Carahell10 kg Carahell 34 10 2.8%
360 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,800 g Hallertau Mittelfruh1800 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 60 min 10.6 36%
1,600 g Hallertau Mittelfruh1600 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 40 min 7.52 32%
1,600 g Hallertau Mittelfruh1600 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 5.19 32%
5,000 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
8 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 33878 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1600 L Strike 68 °C 67 °C 60 min
605 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2030.7 L. Suggest reducing initial water volume to 45.4 L and adding 1985.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1677.6 L 1440
Strike water volume at mash thickness of 4 L/kg 1440
Mash volume with grains 1677.6
Grain absorption losses -360
Remaining sparge water volume 1020.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2030.7 L) 2100
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -25
Post boil volume (equipment estimates 2069.3 L) 2000
Estimated amount in fermentor 2000
Total: 2460.9  
Equipment Profile Used: System Default
 
Notes

Adjust mash pH with Sauergut to 5.4.

3,5 ratio dough in for 62C 30 mins
500 L boiling water for 4,90 ratio - 71C 20 mins
300 L boiling water for 5,78 - 76C 10 mins

no sparge

First Wort Hop - Hopfenrösten
Adjust pH with Sauergut to 5,1 - 10 mins end of the boil.




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  • Last Updated: 2020-09-07 08:23 UTC