Yankee Rose - Beer Recipe - Brewer's Friend

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Yankee Rose

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Thomas
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday July 24th 2018
1.051
1.013
5.0%
77.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 81%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 14.3%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Leaf/Whole 3.6 Boil 70 min 52.24 50%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.6 Boil 20 min 15.31 25%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.6 Hopback at 200 °F 0 min 9.81 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock Fining Boil 10 min.
0.50 tsp Wyeast - beer nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bottle condition       Amount: 1 cup corn sugar      
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 6 0 20 107
add 1.5 tsp gypsum to mash and .5 tsp to boil kettle.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 qt Dough in @ 143 degrees Infusion -- 131 °F 15 min
3 qt add 3 quarts boiling water Infusion -- 145 °F 30 min
5.2 qt add 5.2 quarts boiling water Infusion -- 152 °F 24 min
5.1 qt add 5.1 quarts boiling water Infusion -- 172 °F 15 min
14 qt batch sparge Temperature -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.63 10.5  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.74 g | 27 qt) 6.44 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.58 22.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

ferment at 55 degrees. d rest when ready. drop back to 50 degrees for about 1 week. transfer and lager at 36 degrees for 4 weeks or more.

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  • Last Updated: 2018-07-24 19:45 UTC