ECBC Der Brewden - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

ECBC Der Brewden

144 calories 14.3 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Kobler
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday August 21st 2021
1.044
1.010
4.5%
35.1
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Pilsen Light5 lb DME Pilsen Light 45 2 87%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt 34.5 28 4.3%
0.50 lb Briess - Brewers Malt 2-Row0.5 lb Brewers Malt 2-Row 37 1.8 8.7%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 3.8 Boil 60 min 24.77 45.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 20 min 6.63 18.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.3 Boil 5 min 1.72 18.2%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 5 min 1.98 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Gelatin Fining Primary 3 days
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.55 psi       Temp: 42 °F       CO2 Level: 2.7 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
1.5 qt Infusion -- 149 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.93 g | 15.7 qt) 2.72 10.9  
Mash volume with grains (equipment estimates 3.93 g | 15.7 qt) 2.78 11.1  
Grain absorption losses (steeping) -0.09 -0.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 4.21 g | 16.8 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Chill wort to 50 degF and pitch yeast at 50 degF. Starter recommended.

Ferment at 50 degF until 75% attenuation reached (5-7 days), then ramp up to 60 degF for diacetyl rest until FG is met.

Gradually ramp down to 34 degF. Once temp is reached add gelatin finings. Leave gelatin finings in for 3 days. Then rack to keg or bottle and allow 4 more weeks for lagering. Better flavor occurs with longer lagering period of 8-12 weeks.

Carbonate to 2.7 vol CO2.

Prost!

Last Updated and Sharing
 
375
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-29 16:42 UTC