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Plainweiser Pub Ale

115 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.52 gallons
Post Boil Size: 5.02 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 115 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday September 4th 2021
1.035
1.009
3.5%
7.8
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Pilsen5 lb Liquid Malt Extract - Pilsen 35 2 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Tradition (Germany)0.25 oz Hallertau Tradition (Germany) Hops Pellet 6 Boil 60 min 7.01 50%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 5 min 0.82 50%
0.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Reverse osmosis water
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    
Mash volume with grains    
Remaining sparge water volume 6.35 25.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume 6.52 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.02 20.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.02 g | 20.1 qt) 5 20  
Total: 6.35 25.4
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Mix 2 lbs of the extract with 2 gallons of boiling water (off the heat).
Boil for 60 minutes adding the hops as indicated.
Add the remaining 3 lbs of extract with 10 minutes remaining in the boil (again off the heat)
Transfer to the fermenter.
Top up with enough cold water to reach 5 gallons.
Ferment between 65-69F for 1 week before bottling or kegging.

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  • Last Updated: 2021-09-04 02:24 UTC