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Heineken Brew Clone

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday November 6th 2023
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1.047
1.008
5.2%
24.5
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.65 kg German - Pilsner4.65 kg Pilsner 38 1.6 94.9%
0.25 kg German - CaraHell0.25 kg CaraHell 34 11 5.1%
4.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Northern Brewer12 g Northern Brewer Hops Pellet 8.9 Boil 60 min 11.33 30%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 5.4 Boil 60 min 11.46 50%
8 g Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops Pellet 5.4 Boil 10 min 1.66 20%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.96 tsp Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 455 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.52 bar       Temp: 2 °C       CO2 Level: 4.41 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Sparge -- 66.2 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19.8 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 26
Going into fermentor 26
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

brewed in brewzilla 35L

fermented under pressure at 5 PSI
ferment for 2 weeks @13c (see attached picture)
then cold crash to 1c

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-12-01 18:36 UTC
  • Snapshot Created: 2023-11-06 21:57 UTC
  • Link To Parent Recipe