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Mudd minnow

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: twj
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday September 21st 2014
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OG: 1.048 FG: 1.007 ABV: 5.3% IBU: 17

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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Munich Dark 20L12 lb Munich Dark 20L 34 20 56.5%
5 lb Flaked Corn5 lb Flaked Corn 40 0.5 23.5%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 3.5%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 2.4%
3 lb US - Pale 2-Row3 lb Pale 2-Row 37 1.8 14.1%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.1 Boil 60 min 19.04 42.9%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 4.8 Boil 15 min 2.69 57.1%
1.75 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
4 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 920 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
natural below ground spring
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Batch Sparge -- 151 °F 60 min
28 qt Sparge -- 169 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.57 gal (50.26 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.26 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.64 26.6  
Mash volume with grains 8.34 33.4  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 8.83 g | 35.3 qt) 8.27 33.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.57 g | 50.3 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.91 59.6
Equipment Profile Used: System Default
 
Notes

start fermentation at 58f drop 1 degree on 2nd day and 1 degree on 3rd day. after fermentation slows let temp slow rise to 59f hold for 2 days then let rise to 65f for 2 days then back to60f

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  • Last Updated: 2020-12-06 14:15 UTC