Parp 62 - Beer Recipe - Brewer's Friend

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Parp 62

99 calories 8.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 80 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)
Created: Sunday July 9th 2017
1.033
1.006
3.6%
15.9
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Weyermann - Pilsner1.6 kg Pilsner 36 1.5 48.5%
600 g Flaked Corn600 g Flaked Corn 40 0.5 18.2%
1.10 kg Weyermann - Vienna Malt1.1 kg Vienna Malt 37 3.5 33.3%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 13.7 First Wort 80 min 6.32 7%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil at 100 °C 15 min 4.6 46.5%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 15 min 5 46.5%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.13 g Brewbrite Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1.50 Liters
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 299 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L underlet 16.5 to 20L mark at 63 to 20 l mark Strike 60 °C 65 °C 60 min
riase to 72 Temperature 65 °C 72 °C 30 min
raise to 77 rest with no recirculation Temperature 72 °C 77 °C 15 min
21 L 21 L @ 80 C Sparge 77 °C 77 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.2
Mash volume with grains 15.4
Grain absorption losses -3.3
Remaining sparge water volume 23
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 32
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.2 L) 24
Estimated amount in fermentor 24
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Grow packet yeast in 1 l of 1.040 wort

5g calcium chloride into mash

Pre boil DMS stand- 100 minutes at 80 C

Save 1 L of wort for krausening and 1 L for fast ferment test

30 L inc starter into Fermentasarus, rack into Chubby with 1L krausen



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  • Last Updated: 2024-04-04 20:54 UTC
  • Snapshot Created: 2017-07-09 05:47 UTC