Peppy Yell! - Beer Recipe - Brewer's Friend

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Peppy Yell!

177 calories 16.6 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.26 gallons
Post Boil Size: 2.44 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday February 15th 2023
1.054
1.011
5.7%
33.6
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Sugar Creek Malt - 6-Row Pre-Prohibition3.5 lb 6-Row Pre-Prohibition 36.1 6 77.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 22.2%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Charles Faram - Junga5 g Junga Hops Pellet 11.5 Boil 60 min 20.16 14.3%
10 g Cluster10 g Cluster Hops Pellet 7.3 Boil 10 min 9.28 28.6%
20 g Klon1820 g Klon18 Hops Pellet 3 Boil 5 min 4.19 57.1%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.01 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Other Boil 10 min.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.58 gal Strike 157 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.36 g | 17.4 qt) 4.07 16.3  
Mash volume with grains (equipment estimates 4.72 g | 18.9 qt) 4.43 17.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.55 g | 14.2 qt) 3.26 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.44 9.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.44 g | 9.8 qt) 2 8  
Total: 4.07 16.3
Equipment Profile Used: System Default
 
Notes

Start fermentation at 46. Once it kicks off, raise by a degree a day for ten days. Hold at 56 for two weeks, then keg and lager for a month before serving.

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  • Public: Nope, Not Shared
  • Last Updated: 2024-04-13 23:38 UTC