Noseybear's Q3 2021 Metric - Beer Recipe - Brewer's Friend

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Noseybear's Q3 2021 Metric

93 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Post Boil Size: 22.22 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Stephen Stanley
No Chill: 20 minute extended hop boil time
Hop Utilization: 82%
Calories: 93 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Monday June 28th 2021
1.031
1.006
3.3%
26.2
2.5
5.4
1.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.16 g Rice Hulls10.16 g Rice Hulls 0 0 0.4%
0.18 kg German - Pale Ale0.18 kg Pale Ale 39 2.3 6.9%
2.40 kg Weyermann - Oak Smoked Wheat Malt2.4 kg Oak Smoked Wheat Malt 38 2 92.7%
2.59 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops $ 0.10 / g
$ 0.67 		Pellet 10.7 Boil at 93 °C 60 min 9.53 7.8%
70 g Saaz70 g Saaz Hops Pellet 3.5 Hop Stand at 100 °C 30 min 11.67 77.8%
13 g Saaz13 g Saaz Hops $ 0.09 / g
$ 1.17 		Pellet 3 Boil 60 min 4.96 14.4%
90 g / $ 1.84
 
Other Ingredients
Amount Name Cost Type Use Time
1.06 each Whirlfloc Water Agt Boil 10 min.
8 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2.11 g Yeast Nutrient Other Boil 10 min.
1.21 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1.06 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.31 bar       Temp: 1.1 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44.3 33.3 43.8 104.3 163 5
Check Pattinson for water composition. Adjust acidulated. Water adapted from Nov/Dec 2012 issue of Zymurgy.

Salts are what makes Mg and SO4/Cl ratio work. Saved as "Grodzisk, Poland" water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 52 °C 10 min
Temperature -- 63 °C 30 min
Alternately, decoction Temperature -- 70 °C 20 min
Mash out - optional Temperature -- 77 °C --
5 L Batch sparge Sparge -- 77 °C 10 min
Starting Mash Thickness: 6.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.5 L/kg 16.8
Mash volume with grains 18.5
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 13.8 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.4 L) 22.2
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

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  • Last Updated: 2021-09-19 00:57 UTC
  • Snapshot Created: 2021-06-28 01:14 UTC
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