Crispy Treats - Beer Recipe - Brewer's Friend

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Crispy Treats

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jonathan Greene
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday October 9th 2023
1.051
1.014
4.8%
25.3
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 81.6%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt 23 1.4 4.1%
0.25 lb Briess - DME Pilsen Light0.25 lb DME Pilsen Light 43 2 2%
1.50 lb Briess - Brewers Malt 2-Row1.5 lb Brewers Malt 2-Row 37 1.8 12.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Target0.35 oz Target Hops Pellet 10.3 First Wort 90 min 17.11 8%
1 oz Calypso1 oz Calypso Hops Pellet 12 Whirlpool 10 min 8.17 23%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Dry Hop 0 days 11.5%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop 0 days 11.5%
2 oz Taiheke2 oz Taiheke Hops Pellet 7 Dry Hop 0 days 46%
4.35 oz / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Milwaukee County
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
-- 156 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

I used a 5L starter that underwent a 24-hour glycogen rest at pitch temperature before being decanted and pitched into a lightly aerated (pure oxygen) wort.

Pitched at 48F and held until gravity reached 1.020. Then ramped temp up ~4F per day until 65F.

After a few days of diacetyl rest, ramp temp down by 4F per day until hits 40F.

At this point, I racked off the yeast to harvest the yeast for my next batch. Then added dry hops and left for 2 days. Finally, racked to the keg for lagering.

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  • Last Updated: 2024-01-03 16:31 UTC