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Never Ale Me the Odds

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: mandalinski
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday April 30th 2018
1.067
1.016
6.7%
25.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 38.5%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 15.4%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.7%
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 38.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.06 50%
1 oz Cascade1 oz Cascade Hops Pellet 10 Boil 10 min 12.63 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb frozen blackberries Flavor Secondary 7 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Infusion -- 152 °F 60 min
4.98 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.55 18.2  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.

After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.

If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging.

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  • Last Updated: 2018-05-04 17:10 UTC