Tickle my Zwickel V2 - Beer Recipe - Brewer's Friend

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Tickle my Zwickel V2

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Wayne Steward
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday April 12th 2016
1.050
1.011
5.1%
21.9
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 84.1%
1 lb German - Vienna1 lb Vienna 37 4 8.8%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.4%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.7%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 4.5 First Wort 0 min 9.44 50%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2.4 Boil 10 min 3.04 25%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2.4 Dry Hop 7 days 0 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz medium toast oak cubes 2 weeks Other Secondary 2 days
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
MINNEAPOLIS
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
4.55 gal Dough in Fly Sparge -- 122 °F 25 min
4.55 gal Fly Sparge -- 148 °F 15 min
4.55 gal Fly Sparge -- 154 °F 15 min
4.55 gal mash out Fly Sparge -- 168 °F 15 min
3 gal sparge Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.28 g | 37.1 qt) 9.16 36.7  
Mash volume with grains (equipment estimates 10.18 g | 40.7 qt) 10.07 40.3  
Grain absorption losses -1.41 -5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.16 36.7
Equipment Profile Used: System Default
 
Notes


Ferment at 56 def for 10 days before dry hopping going down two degrees a day until reaching 38. Let rest for two weeks, at last two days add oak cubes.

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  • Last Updated: 2021-12-29 17:52 UTC