Klass Klown Kellerbier - Beer Recipe - Brewer's Friend

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Klass Klown Kellerbier

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday June 27th 2016
1.054
1.014
5.2%
37.9
9.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canadian - Munich Light6 lb Munich Light 34 10 50%
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 37.5%
1 lb American - Vienna1 lb Vienna 35 4 8.3%
8 oz German - Melanoidin8 oz Melanoidin 37 25 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Boil 60 min 23.24 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 7.53 19%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Leaf/Whole 4 Whirlpool at 180 °F 30 min 4.09 28.6%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool at 180 °F 15 min 3.06 19%
5.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
West Bench Nov2017
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
18 qt Strike 162 Infusion -- 151 °F 60 min
18.5 qt strike 180 Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Ferment at the top range to reduce ferment time
Diacetyl rest for two days 10F higher
Cold crash for two days then lager for one week. Carb and serve slightly cloudy and fresh

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  • Last Updated: 2018-12-13 18:24 UTC