Pranqster 1 - Beer Recipe - Brewer's Friend

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Pranqster 1

227 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Sunday February 7th 2021
1.068
1.020
6.3%
0.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Soft Candi Sugar - Blond1.5 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 9.5%
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 76.2%
1.50 lb Munich1.5 lb Munich 37 6 9.5%
0.75 lb Belgian - Wheat0.75 lb Wheat 38 1.8 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 0 min 50%
1 oz Liberty1 oz Liberty Hops Leaf/Whole 4 Boil 0 min 50%
2 oz / $ 0.00
 
Yeast
- 1388
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
- 3587
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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
4.45 gal Strike 167 °F 153 °F 75 min
2.2 gal Batch Sparge 212 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 3.64 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6.95 27.8  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.45 21.8  
Top off amount 0.05 0.2  
Going into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

mash 1 hour
cool to 67 degree. add yeast. raise to 72 degree

Last Updated and Sharing
 
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  • Last Updated: 2021-05-02 22:10 UTC