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161 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Wednesday April 6th 2016
1.053
1.010
5.7%
30.0
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 79.2%
0.25 kg Belgian - Aromatic0.25 kg Aromatic 33 38 5%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 15.8%
5.05 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Leaf/Whole 6.8 Boil 60 min 19.64 27.8%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 40 min 6.34 27.8%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 20 min 2.62 16.7%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 2.5 Boil 5 min 1.44 27.8%
90 g / R$ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
11 °C
Pitch Rate:
-
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar Cane Bottling       Amount: 9.5g/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
10 L Infusion -- 77 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.8 L) 34.7
Mash volume with grains (equipment estimates 35.6 L) 37.5
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 28.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Use 2 pack of Yeast

Primary Fermentation for 3 days at 11°C, and 4 days at 13°C.

Keep the secondary fermentation for 3 weeks at 2°C.

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  • Last Updated: 2016-08-08 16:33 UTC