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2026 05 PerPlassen Low Alcohol Beer

56 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Low Alcohol Beer
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.7 liters
Pre Boil Gravity: 1.013 (recipe based estimate)
Post Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 68% (brew house)
Source: TerjeV (from brewgr.com)
Calories: 56 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Thursday January 1st 2026
1.017
1.015
0.3%
21.8
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 g Lactose (Milk Sugar)40 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.5%
1.40 kg United Kingdom - Maris Otter Pale1.4 kg Maris Otter Pale 38 3.75 87%
50 g US - Acidulated Malt - DE 50 g US - Acidulated Malt - DE 26.9 3 3.1%
60 g US - Best Shit Malt60 g US - Best Shit Malt 37.8 1 3.7%
60 g US - Munich - UK60 g US - Munich - UK 36.8 9 3.7%
1,610 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.10 g Centennial6.1 g Centennial Hops Pellet 10.1 Boil 15 min 5.43 9.9%
3.60 g Mosaic3.6 g Mosaic Hops Pellet 12.3 Boil 15 min 3.9 5.8%
4.30 g Centennial4.3 g Centennial Hops Pellet 10.1 Boil 10 min 2.8 7%
3.70 g Mosaic3.7 g Mosaic Hops Pellet 12.3 Boil 10 min 2.93 6%
9 g Centennial9 g Centennial Hops Pellet 10.1 Boil 5 min 3.22 14.6%
8 g Mosaic8 g Mosaic Hops Pellet 12.3 Boil 5 min 3.49 13%
18 g Centennial18 g Centennial Hops Pellet 10.1 Dry Hop 3 days 29.2%
9 g Mosaic9 g Mosaic Hops Pellet 12.3 Dry Hop 3 days 14.6%
61.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 12 min.
3 g Yeast Nutrient Other Secondary 0 min.
4 g Fermaid O Other Secondary 0 min.
 
Yeast
Fermentis - LA 01
Amount:
15 Grams
Cost:
Attenuation (avg):
15%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0
 
Target Water Profile
Balanced Profile
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
8 L Saccharification Rest Temperature -- 79 °C 40 min
19.7 L Sparge -- 79 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 5.7
Mash volume with grains 6.8
Grain absorption losses -1.6
Remaining sparge water volume (equipment estimates 19.7 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 26.7
Volume increase from sugar/extract (late additions) 0
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

This recipe was exported from https://brewgr.com.

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  • Last Updated: 2026-07-04 13:56 UTC