Hansen's Paskebyrg - Beer Recipe - Brewer's Friend

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Hansen's Paskebyrg

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Walter Hansen
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday March 5th 2021
1.061
1.014
6.2%
19.8
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 71.4%
1 lb Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L 35 20 9.5%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 9.5%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 3.6 Boil 40 min 13.87 20%
0.50 oz Yakima Chief Hops - Saaz CZ0.5 oz Saaz CZ Hops Pellet 3.5 Boil 10 min 2.79 10%
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 5 min 3.15 20%
2.50 oz Yakima Chief Hops - German Hallertau2.5 oz German Hallertau Hops Pellet 3.6 Dry Hop 5 days 50%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes
  1. Mash in @149F for 50 min
  2. raise and rest @159F for 15 min
  3. Mash out @170F for 20 min
  4. Sparge with 2.5 gal @ 168F for 15 min
  5. Collect ~6gallons for boil
  6. Follow boil schedule
    • 0.5oz Irish mosh at 50min
    • 2.5tsp yeast nutrient at 50min
  7. Cool and pitch yeast @ 70F
  8. Ferment in primary @ 65F for 9 days
  9. Cold crash for 1-2 days
  10. Move to secondary for 7 days
    • Dry hop Hallertau for 3-4 days
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  • Public: Yup, Shared
  • Last Updated: 2021-05-05 16:25 UTC