Yamanote-sen - Beer Recipe - Brewer's Friend

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Yamanote-sen

144 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 4.8 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 67% (ending kettle)
Hop Utilization: 75%
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.044
1.009
4.5%
30.7
2.9
5.3
22.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt $ 1.23 / lb
$ 7.37 		37.03 1.75 71.8%
2 lb Flaked Rice2 lb Flaked Rice $ 2.25 / lb
$ 4.50 		40 0.5 23.9%
5.70 oz German - Acidulated Malt5.7 oz Acidulated Malt $ 2.25 / lb
$ 0.80 		27 3.4 4.3%
8.36 lbs / $ 12.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saphir0.5 oz Saphir Hops $ 1.75 / oz
$ 0.88 		Pellet 4.25 Boil at 203 °F 60 min 5.67 10%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops $ 1.95 / oz
$ 0.98 		Pellet 11.1 Boil at 203 °F 60 min 14.81 10%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops $ 1.95 / oz
$ 0.98 		Pellet 11.1 Boil at 203 °F 15 min 7.35 10%
0.50 oz Saphir0.5 oz Saphir Hops $ 1.75 / oz
$ 0.88 		Pellet 4.25 Boil at 203 °F 15 min 2.81 10%
1 oz Sorachi Ace1 oz Sorachi Ace Hops $ 1.95 / oz
$ 1.95 		Pellet 11.1 Boil at 203 °F 0 min 20%
1 oz Saphir1 oz Saphir Hops $ 1.75 / oz
$ 1.75 		Pellet 4.25 Boil at 203 °F 0 min 20%
1 oz Sorachi Ace1 oz Sorachi Ace Hops $ 1.95 / oz
$ 1.95 		Pellet 11.1 Dry Hop 0 days 20%
5 oz / $ 9.35
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 299 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 150 °F 144 °F 30 min
Infusion -- 165 °F 30 min
3 gal Sparge 185 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.13 12.5  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.04 -4.2  
Remaining sparge water volume 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 4.6 g | 18.4 qt) 4.8 19.2  
Estimated amount in fermentor 4.8 19.2  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Mash notes: strike water was exactly 150degF which yielded a 143 initial mash temp that was sustained 20 minutes into beta amylase. pH was 5.49 after 25 minutes. Need to use the full 6oz of acid next time, even with only 8# of base. Seems like the rice may have a higher pH than Barke Pils. Took 9 minutes to heat from beta to alpha temps, 163degF. Started sparge water late, so the alpha rest went 43 minutes before sparge started vs. planned 30 mins.

Blaming complete ass efficiency on it being around 30degF outside which likely swung my mash kettle temps, and the flaked rice getting through the false bottom.

Pitch 3L of decanted starter. Yeast bed will be used for Kohatu single-hop IPL in ~2 weeks.

Kegged on day 10 with 1 oz of Sorachi Ace dry hop, approx. 1.017 FG. Going to leave it at 60degF in the keg for another week or so to hopefully attenuate a bit more before lagering.

Sorachi Ace (US) 1oz - Developed in Japan in 1984 for Sapporo Breweries, Ltd., Sorachi Ace is a cross between Brewer's Gold, Saaz and Beikei No. 2 male. It is available in limited quantities, however, it remains a popular variety among craft brewers for its unique citrus fruit, herbal and dill aromas. Aroma: Specific aroma descriptors include lemon, lime and dill. Typically 11.5-14.5% AA

Saphir (DE) 1oz - Released in 2002 by the Hop Research Center in Hüll with a combination of “noble” hop characteristics with good cultivation properties. Usage: Aroma. As a higher-yielding, more disease-resistant alternative to Hallertau Mittelfrüh, Saphir can be used in many of the same formulations: Belgian ales, Weissbiers, farmhouse ales, as well as traditional continental lagers. Aroma & Flavor Characteristics: Strongly but pleasantly spicy with sweet, fruity overtones (citrus, red berries). Mild and approachable in the “noble hop” sense. Typically 2-4.5% AA

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  • Last Updated: 2021-01-09 21:24 UTC