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OzAle

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 27.02 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday January 9th 2021
1.045
1.007
4.9%
37.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11 lb German - Pilsner11 lb Pilsner 38 2.77 95.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.9 Boil 60 min 27.03 33.3%
28.35 g Perle28.35 g Perle Hops Pellet 6.2 Boil 30 min 9.99 33.3%
28.35 g Perle28.35 g Perle Hops Pellet 6.2 Boil 0 min 33.3%
85.05 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.18 g Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - Australian Ale Yeast WLP009
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 15 5 1 72
The calcium chloride is used if using RO water. Otherwise use a water chemistry calculator
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L First Rest Strike 53 °C 50 °C 15 min
2nd Rest Temperature -- 62 °C 10 min
sachh Temperature -- 65 °C 60 min
mashout Temperature -- 75 °C 10 min
17 L sparge Sparge -- 78 °C --
Starting Mash Thickness: 1.7 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 8.9
Mash volume with grains 12.3
Grain absorption losses -5.2
Remaining sparge water volume 27.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.9 L) 27
Estimated amount in fermentor 27
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Note: Imperial L13 Global is same strain as White Labs 830.

Brewing:
mashin 18L at 50C for 10 mins ramp to 62C for 20 mins total(only takes 5 minutes to get to 62. ramp to 65C for 60mins

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-01-09 01:28 UTC