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Dead guy

179 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zymurgy
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday February 17th 2018
1.059
1.010
6.4%
35.8
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Pilsner Malt4 kg Pilsner Malt 37.3 1.93 70.2%
1 kg American - Munich - Light 10L1 kg Munich - Light 10L 33 10 17.5%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 8.8%
0.12 kg New Zealand - Sour Grapes Malt0.12 kg Sour Grapes Malt 34 2.03 2.1%
0.08 kg German - Melanoidin0.08 kg Melanoidin 37 25 1.4%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Northern Brewer37 g Northern Brewer Hops Pellet 5.5 Boil 90 min 32.59 64.9%
20 g Centennial20 g Centennial Hops Pellet 12.5 Boil 2 min 3.16 35.1%
57 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 100 0
6g gypsum 5g CaCL4 in mash half tespoon salt on boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Zach rest Infusion -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 36.6
Mash volume with grains (equipment estimates 38.2 L) 40.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Volume into fermentor 19
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

21l into fermenter @1.059 or so.
36.5l strike, no sparge other than dunk in mashout.
1.011 fg. Fermented @ 19c for 2 weeks, then week @10c transfer to keg 2 weeks at 10c then carb and serve at 7c
Pretty tasty, no clone but getting there

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  • Public: Yup, Shared
  • Last Updated: 2018-04-29 00:12 UTC