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Zoigl

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday November 17th 2022
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Kellerbier

by Mjensen52402

OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 17

1.047
1.009
5.0%
20.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,300 g Weyermann - Vienna Malt1300 g Vienna Malt 37 3.5 46.9%
1,300 g Weyermann - Floor-Malted Bohemian Pilsner1300 g Floor-Malted Bohemian Pilsner 36.3 1.9 46.9%
170 g Weyermann - Carahell170 g Carahell 34 10 6.1%
2,770 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Mittelfruh22 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 16.34 73.3%
8 g Saphir8 g Saphir Hops Leaf/Whole 4.25 Boil 20 min 4.08 26.7%
30 g / $ 0.00
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 88.4 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.1
Mash volume with grains 11.9
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 11.9 L) 7.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.4 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12.5
Going into fermentor 12.5
Total: 17.7  
Equipment Profile Used: System Default
 
Notes

Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 72°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C

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  • Last Updated: 2022-11-19 20:47 UTC