Bat's Ghost Bear Pilsner 10gl - Beer Recipe - Brewer's Friend

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Bat's Ghost Bear Pilsner 10gl

172 calories 18.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Efficiency: 75% (brew house)
Source: BatRastardBrewing
Calories: 172 calories (Per 16oz)
Carbs: 18.5 g (Per 16oz)
Created: Saturday November 3rd 2012
1.052
1.014
5.0%
40.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 61.2%
4 lb American - Vienna4 lb Vienna 35 4 16.3%
2 lb German - Acidulated Malt 2 lb Acidulated Malt 27 3.4 8.2%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.1%
2 lb Rice Hulls2 lb Rice Hulls 0 0 8.2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Magnum0.5 oz German Magnum Hops Pellet 13.5 Boil 60 min 13.55 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Pellet 13.5 Boil 40 min 10.66 7.7%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15.7 Boil 30 min 8.75 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Leaf/Whole 13.5 Boil 20 min 4.61 7.7%
0.50 oz German Magnum0.5 oz German Magnum Hops Leaf/Whole 13.5 Boil 10 min 2.95 7.7%
4 oz Serebrianka4 oz Serebrianka Hops Leaf/Whole 3.5 Dry Hop 14 days 61.5%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Ghost Pepper Spice Boil 15 min.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I always start with RO water and add phosphoric acid and calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 Protein Rest Infusion -- 122 °F 20 min
Temperature -- 144 °F 45 min
Beta Temperature -- 155 °F 45 min
Mash Out Temperature -- 170 °F 10 min
24 Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.72 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 0.68 gal (2.72 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.75 qt/lb 10.72 42.9  
Mash volume with grains 12.68 50.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 6.44 g | 25.8 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 15.81 63.3
Equipment Profile Used: System Default
 
Notes

Experimental brew using 2 Ghost Peppers and dry hopping with Russian Hops.
Made this at a "Teach a Friend to Brew Day"
with the Sangre de Cristo Craft Brewers Club hosted by Santa Fe Brewing.

The pepper went in with :15 to go on the boil and produced a nice bit of heat without any veggie flavor. The hops where smooth and subtle.

So far haven't found anyone who didn't like it and I would brew it again except I don't brew repeats. (Too many ideas, too little brew capacity!)

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  • Last Updated: 2013-05-03 13:31 UTC