GranPaD's Cerveza - Beer Recipe - Brewer's Friend

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GranPaD's Cerveza

182 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 8.23 gallons
Post Boil Size: 6.36 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 97%
Calories: 182 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday June 2nd 2021
1.056
1.008
6.3%
19.9
3.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 80%
1.50 lb Weyermann - Vienna Malt1.5 lb Vienna Malt 37 3.5 12%
1 lb Crisp Malting - Flaked Torrefied Maize1 lb Flaked Torrefied Maize 36.8 0.66 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Wakatu1 oz Wakatu Hops Pellet 7.5 Boil 30 min 17.92 50%
0.50 oz Wakatu0.5 oz Wakatu Hops Pellet 7.5 Whirlpool at 200 °F 5 min 1.96 25%
0.50 oz Wakatu0.5 oz Wakatu Hops Pellet 7.5 Dry Hop 3 days 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 494 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71.8 9.1 0 88.8 87.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.53 gal Add grain to 20 qts. @156F Strike 156 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.42 g | 41.7 qt) 10.04 40.2  
Mash volume with grains (equipment estimates 11.42 g | 45.7 qt) 11.04 44.2  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.61 g | 34.4 qt) 8.23 32.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.32 g | 25.3 qt) 6.36 25.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.34 g | 25.4 qt) 6.3 25.2  
Total: 10.04 40.2
Equipment Profile Used: System Default
 
Notes

Mash at 148 F for 1 hour, 20.5 qts. water.
Add 14 qts. boiling water for mash out at 168 F over 20 minutes and hold 10 minutes at 168 F.
Yeast starter, 3L.
Hop whirlpool at flame-out for 5 minutes.
Ferment at 50 - 55 F.
Dry Hop after 60 % attenuation.
Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 30 days at 35 F.

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  • Last Updated: 2021-06-15 21:38 UTC