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Sommerbier

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: byo.com
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday February 21st 2023
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OG: 1.049 FG: 1.010 ABV: 5.2% IBU: 27

1.052
1.013
5.2%
24.4
6.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.66 kg German - Pilsner4.66 kg Pilsner 38 2.77 91.8%
345.86 g Flaked Wheat345.86 g Flaked Wheat 34 3.84 6.1%
110.68 g German - Carapils110.68 g Carapils 35 1.97 2%
5,116.54 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 First Wort at 77 °C 0 min 8.94 2.5%
43 g Hallertau Blanc43 g Hallertau Blanc Hops Pellet 10 Boil 0 min 26.9%
28 g Mandarina Bavaria28 g Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 17.5%
43 g Perle43 g Perle Hops Pellet 8.2 Whirlpool at 86 °C 0 min 5.47 26.9%
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10 Dry Hop Day 3 7 17.5%
14 g Mandarina Bavaria14 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop Day 3 2.98 8.8%
160 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 115.1 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Copenhagen City, Denmark
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
15 L Strike 73 °C 66 °C 60 min
10.5 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.8
Mash volume with grains 17.2
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.9 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 25.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Use White Labs WLP940 (Mexican Lager) or Wyeast 2007 (Pilsen Lager) or SafLager S-189 yeast.

Chill the wort to 52 °F (11 °C). The aim is to have 5.25 gallons (20 L) of wort in your fermenter. Aerate with pure oxygen or filtered air and pitch yeast.

Ferment at 54 °F (12 °C) for 7 days, then increase temperature to 62 °F (17 °C) for three additional days. When no sign of fermentation is noticeable, drop temperature to 45 °F (7 °C) over the course of 5 days. Hold 3 days. Rack onto the dry hops, then wait for 3 days.

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  • Last Updated: 2023-02-21 14:40 UTC