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Barta Lite 24

123 calories 9.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Tuesday March 5th 2024
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1.038
1.005
4.3%
12.0
2.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Premium 2-Row5 lb Premium 2-Row 37 2 69.4%
2.20 lb Flaked Corn2.2 lb Flaked Corn 40 0.5 30.6%
7.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Yakima Chief Hops - German Magnum0.15 oz German Magnum Hops Pellet 16.9 Boil 75 min 10.26 13%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.2 Boil 5 min 1.7 87%
1.15 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 0 8 63 53 0
RO water (7.5 gallons = 6.5 gal for mash, 1 gal for sparge)

Added to full volume (heat and then remove sparge water):

2.7 g gypsum
2.3 g calcium chloride
4 ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 154 °F 149 °F 60 min
1 gal Sparge -- -- --
Starting Mash Thickness: 3.6 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.6 qt/lb 6.48 25.9  
Mash volume with grains 7.06 28.2  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 1.96 g | 7.9 qt) 1.42 5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 7.9 31.6
Equipment Profile Used: System Default
 
Notes

BREW DAY (05MAR24):

Brix went from 8.9 to 10.0 after boiling for 75 min (about 4 point shift).

OG = 1.038 at 5.75 gallon (5.25 into fermenter) for 80% effeciency.

Mash temp started at 149F and had dropped to 145F after ~90 min.

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  • Last Updated: 2024-03-05 17:36 UTC