Caesar Salad 1.1 - Beer Recipe - Brewer's Friend

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Caesar Salad 1.1

155 calories 14.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 372 gallons
Post Boil Size: 341 gallons
Pre Boil Gravity: 10.8 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 14.5 g (Per 12oz)
Created: Thursday October 19th 2023
11.8 °P
2.5 °P
4.9%
34.8
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
380 lb Rahr - Premium Pilsner380 lb Premium Pilsner 36.8 1.75 77.7%
54 lb US - Bloody Butcher Corn54 lb Bloody Butcher Corn 25 2 11%
45 lb Crisp Malting - Dextrin Malt45 lb Dextrin Malt 36.8 1.8 9.2%
10 lb Weyermann - Acidulated10 lb Acidulated 27 3.4 2%
489 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz Magnum18 oz Magnum Hops Pellet 12.5 Boil 60 min 14.64 8.4%
40 oz Anchovy40 oz Anchovy Hops Pellet 10 Boil 15 min 12.91 18.7%
60 oz Anchovy60 oz Anchovy Hops Pellet 10 Whirlpool 20 min 7.25 28%
6 lb Anchovy6 lb Anchovy Hops Pellet 10 Dry Hop 5 days 44.9%
214 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
250 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1,000 Grams
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4827 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
180 gal Infusion -- 153 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 315.93 gal (1263.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 303.93 gal (1215.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 222.5 gal (889.98 qt) 183.38 733.5  
Strike water volume at mash thickness of 1.5 qt/lb 183.38 733.5  
Mash volume with grains 222.5 890  
Grain absorption losses -61.13 -244.5  
Remaining sparge water volume (equipment estimates 193.93 g | 775.7 qt) 250 1000  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 315.93 g | 1263.7 qt) 372 1488  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.18 -8.7  
Post boil Volume (equipment estimates 312.25 g | 1249 qt) 341 1364  
Hops absorption losses (whirlpool, hop stand) -2.25 -9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 338.75 g | 1355 qt) 310 1240  
Total: 433.38 1733.5
Equipment Profile Used: System Default
 
Notes

Clarity Ferm addition = 180 mL per 10bbls

**Replace short vorlauf pipe with long one for mash in

Sparge to probably 10.5bbls and add H20 to get to 12bbls**



The corn is malted corn from Hopkins

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  • Last Updated: 2024-01-31 20:17 UTC