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Chilanguito

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday May 9th 2016
1.050
1.009
5.4%
27.8
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 90.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.3%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 6.8%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15.6 Boil 60 min 19.66 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 15 min 8.13 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 563 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 7.7 30.8  
Mash volume with grains 9.46 37.8  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.88 g | 35.5 qt) 3.3 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

OG: 1.052
1 Full week fermenting at 53 degrees.
SP: 1.014
At 72 hour diacetyl rest at 68 degrees. Cold crash to 40 degrees and complete 2nd fermentation.

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  • Last Updated: 2016-10-19 19:37 UTC