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Classic Rager

183 calories 16.9 g 16 oz
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Beer Stats
Method: BIAB
Style: Festbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.32 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 98%
Calories: 183 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Sunday August 23rd 2026
13.8 °P
2.8 °P
5.9%
25.5
5.9
5.4
10.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - North Star Pils11 lb North Star Pils $ 0.91 / lb
$ 10.01 		36.3 1.7 93.6%
0.75 lb The Swaen - BlackSwaen Biscuit0.75 lb BlackSwaen Biscuit 36 30 6.4%
11.75 lbs / $ 10.01
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz adeena0.75 oz adeena Hops $ 0.31 / oz
$ 0.23 		Pellet 5.4 First Wort 90 min 16.35 42.9%
1 oz adeena1 oz adeena Hops $ 0.31 / oz
$ 0.31 		Pellet 5.4 Boil 15 min 9.19 57.1%
1.75 oz / $ 0.54
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
2.83 g Citric acid Water Agt Mash 1 hr.
4 g Citric acid Water Agt Whirlpool 0 min.
 
Yeast
Fermentis - sh-45
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 64 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 100 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Strike 147 °F 147 °F 30 min
3.44 qt Decoction 147 °F 158 °F 30 min
2.11 gal Infusion -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.53 g | 38.1 qt) 8.04 32.2  
Mash volume with grains (equipment estimates 10.47 g | 41.9 qt) 8.98 35.9  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 6.32 25.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Ver 1: Toasty, rich maltiness, no real thiolized nature. Maybe a touch of yeast derived fruitiness. Color is golden. Rich like honey.

Changes for Ver 2: Cut biscuit to .5 lbs. Swap to 34/70 for yeast or blend of 34/70 and s-23. Increase Sulfate level to 75 ppm

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  • Last Updated: 2026-09-24 18:16 UTC