Crispy Boi - Full method - Beer Recipe - Brewer's Friend

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Crispy Boi - Full method

158 calories 16.4 g 12 L
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: null
Calories: 158 calories (Per 12L)
Carbs: 16.4 g (Per 12L)
Created: Friday July 29th 2022
1.048
1.012
4.8%
40.1
3.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.44 kg Weyermann - Floor-Malted Bohemian Pilsner5.44 kg Floor-Malted Bohemian Pilsner £ 0.00 / kg
£ 0.00 		36.3 1.9 94.1%
340 g Weyermann - Carapils340 g Carapils £ 0.00 / kg
£ 0.00 		34.5 2.1 5.9%
5.78 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops £ 0.00 / g
£ 0.00 		Pellet 8.5 Boil 60 min 16.93 23.5%
25 g Saaz25 g Saaz Hops £ 0.00 / g
£ 0.00 		Pellet 8.5 Boil 30 min 16.26 29.4%
15 g Saaz15 g Saaz Hops £ 0.00 / g
£ 0.00 		Pellet 8.5 Boil 10 min 4.6 17.6%
25 g Saaz25 g Saaz Hops £ 0.00 / g
£ 0.00 		Pellet 8.5 Whirlpool at 80 °C 15 min 2.28 29.4%
85 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) £ 0.00 / g
£ 0.00 		Water Agt Mash 1 hr.
8 ml Lactic acid £ 0.00 / g
£ 0.00 		Water Agt Mash 1 hr.
0.39 ml Lactic acid £ 0.00 / g
£ 0.00 		Water Agt Sparge 1 hr.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 6 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 69 °C 67 °C 60 min
23 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 20.2
Mash volume with grains 24
Grain absorption losses -5.8
Remaining sparge water volume 20.5
Mash Lauter Tun losses -0.9
Pre boil volume 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 28
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 27.9
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

PreBoil Strike Water - Cool VQuick with HERMS
3 grams of ascorbic acid in StrikeWater
Underlet
Recirculate min 30 mins till clear
Sparge and recirculate another 30 mins till clear
Hops after hot break
Whirfloc 10 min
Plate Chill
Settle cold break in Kettle for 30 mins
Chill to pitch temp in FV with GLycol
Add ClarityFerm
10 days 10 degrees
2-3 days 19 degrees
Crash to 5 degrees
Closed transfer to purged keg (floating dip)
Add gelatin + 0.3 grams SMB
condition 3 weeks @ -1celcius

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  • Last Updated: 2022-09-07 10:11 UTC