Fake Japanese Lager Braumeister 20 - Beer Recipe - Brewer's Friend

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Fake Japanese Lager Braumeister 20

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.65 liters
Post Boil Size: 22.21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Hop Utilization: 94%
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
URL: https://www.youtube.com/watch?v=jaQTZNaPxwI&t=23s
Created: Thursday September 9th 2021
1.060
1.012
6.4%
13.3
3.5
5.6
17.17
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.32 kg German - Pilsner4.32 kg Pilsner 1.79 € / kg
7.73 € 		38 1.6 72.8%
370.59 g German - Carapils370.59 g German - Carapils 2.17 € / kg
0.80 € 		35 1.3 6.2%
1.24 kg ES - Rice (White )1.24 kg Rice (White ) 1.52 € / kg
1.88 € 		32 1 20.9%
5.93 kg / 10.42 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.18 g Sorachi Ace6.18 g Sorachi Ace Hops 0.07 € / g
0.42 € 		Pellet 11.1 Boil 60 min 8.02 16.7%
30.88 g Sorachi Ace30.88 g Sorachi Ace Hops 0.07 € / g
2.10 € 		Pellet 11.1 Whirlpool at 80 °C 25 min 5.22 83.3%
37.06 g / 2.52 €
 
Other Ingredients
Amount Name Cost Type Use Time
9.88 ml Phosphoric acid Water Agt Mash --
6.18 g Irish Moss 0.05 € / g
0.33 € 		Fining Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.33 €
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1.24 Each
Cost:
3.15 € / each
3.91 €
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
3.91 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 172.94       Temp: 20 °C       CO2 Level: 2,2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.5 5 15 75 100 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike 52 °C 52 °C --
Infusion 52 °C 52 °C 15 min
Infusion 67 °C 67 °C 90 min
Infusion 75 °C 75 °C 15 min
3 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.6
Mash volume with grains 25.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 14.9 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21.2 L) 22.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.1 L) 21
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

TOTAL AGUA : 33,5 LITROS (de ellos 2,5 reservados para el arroz)

Reservar 200g de malta pilsen para cocer con el arroz en 2,5 litros de agua. (parada proteica a 70 grados durante 20 minutos) --> calentar el agua a 70 grados, agregar el 1Kg de arroz revolver y agregar los 200gr de malta pilsen -->
alcanzar de nuevo los 70 grados y tapar durante 20 minutos (descanso)
Después llevar a hervor durante otros 20 minutos.

Agregar esta masa al resto del macerado cuando este ha finalizado al fase de 67 grados. (Es decir, el arroz solo macerará 15 minutos a 75 grados)

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  • Last Updated: 2022-03-11 20:32 UTC