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Crushed Aspirin (smash german pils)

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J rawski
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday March 7th 2017
1.048
1.009
5.2%
23.2
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 100%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 7.28 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 45 min 6.69 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 5.6 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.61 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 338 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt dough in Infusion -- 140 °F 65 min
8 qt temp raise Temperature -- 150 °F 60 min
2 qt second temp raise Temperature -- 155 °F 30 min
8 qt sparge out Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

brew saturday.

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  • Last Updated: 2017-03-08 18:47 UTC