Bandit Hoppleganger clone - Beer Recipe - Brewer's Friend

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Bandit Hoppleganger clone

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.81 gallons
Post Boil Size: 5.89 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday July 25th 2022
1.045
1.010
4.7%
25.7
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 100%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Motueka0.3 oz Motueka Hops Pellet 7.1 Boil 60 min 8.49 11.5%
0.30 oz Pacifica0.3 oz Pacifica Hops Pellet 5.3 Boil 60 min 6.34 11.5%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7.1 Boil 30 min 5.44 9.6%
0.25 oz Pacifica0.25 oz Pacifica Hops Pellet 5.3 Boil 30 min 4.06 9.6%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7.1 Whirlpool at 180 °F 0 min 0.77 9.6%
0.25 oz Pacifica0.25 oz Pacifica Hops Pellet 5.3 Whirlpool at 180 °F 0 min 0.58 9.6%
1 oz Motueka1 oz Motueka Hops Pellet 7.1 Dry Hop 3 days 38.5%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Escarpment Labs - Escarpment Labs - Premium Pils
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.85 psi       Temp: 32 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Toronto, Ontario, Canada 2020
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
3.19 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume 5.94 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.81 31.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 5.89 23.6  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.87 g | 23.5 qt) 5.5 22  
Total: 9.12 36.5
Equipment Profile Used: System Default
 
Notes

Diacetyl rest at 1.016. Increase temp to 68 f. once at temp, add dry hops for 3-4 days (sample to taste)

Reduce temp slowly (5 degrees per day) to 34 and lager for 3-4 weeks.

add finings, wait another week then carb

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  • Last Updated: 2022-08-04 18:23 UTC