Mangold 2016 - Beer Recipe - Brewer's Friend

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Mangold 2016

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday September 1st 2016
1.063
1.016
6.1%
22.9
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 64.9%
6 lb Canadian - Munich Light6 lb Munich Light 34 10 21.6%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 3.6%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 3.6%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 1.8%
0.25 lb German - CaraAroma0.25 lb CaraAroma 34 130 0.9%
1 lb German - Melanoidin1 lb Melanoidin 37 25 3.6%
27.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.9 Boil 60 min 5.75 16.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.4 Boil 60 min 3.54 16.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.6 Boil 10 min 2.46 16.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.09 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 7 min 1.03 16.7%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.7 Boil 50 min 7.99 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
$ 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
1/2 tsp calcium chloride
Pinch of Epsom and salt to mash
1/2 tsp gypsum & calcium chloride to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.48 gal (57.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.48 gal (9.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.63 gal (50.51 qt). Suggest reducing strike water volume to 9.78 gal (39.12 qt) and adding 0.63 gal (2.51 qt) sparge/top-off. 10.41 41.6  
Strike water volume at mash thickness of 1.5 qt/lb 10.41 41.6  
Mash volume with grains 12.63 50.5  
Grain absorption losses -3.47 -13.9  
Remaining sparge water volume (equipment estimates 7.79 g | 31.2 qt) 6.31 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.48 g | 57.9 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.72 66.9
Equipment Profile Used: System Default
 
Notes

X5 gallons with WLP 550 Belgian Ale yeast

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  • Last Updated: 2016-09-08 19:34 UTC