U Hloh - Beer Recipe - Brewer's Friend

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U Hloh

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark E Tomusiak
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday October 18th 2023
1.051
1.013
5.0%
41.3
22.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Floor-Malted Bohemian Pilsner5.5 lb Floor-Malted Bohemian Pilsner 38 1.8 55%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 30%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 34 45 10%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II 29.9 425 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Hallertauer Tradition1 oz Hallertauer Tradition Hops Leaf/Whole 6.5 Boil 60 min 21.65 33.3%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.7 Boil 60 min 13.56 33.3%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Leaf/Whole 3.7 Boil 15 min 6.12 33.3%
3 oz / $ 0.00
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.49 g | 22 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Brewed 10/27/23, usual procedure

11/10/23: Racked to keg, split between two kegs. Gravity about 1.018, but sample ferments out to almost 1.010. Placed kegs at 65 F for diacetyl rest and increased attenuation

11/14/23: Moved kegs back to fridge at 50 F, slowly begin dropping temp, 3 f per day.

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  • Last Updated: 2023-11-20 20:07 UTC