"Grimm Reaper" Kottbusser - Beer Recipe - Brewer's Friend

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"Grimm Reaper" Kottbusser

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: S. Stanley/Andreas Krennmair
Hop Utilization: 82%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday August 23rd 2018
1.048
1.011
4.9%
15.1
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 lb German - Pale Wheat3.625 lb Pale Wheat 39 1.5 47.9%
2 lb German - Floor-Malted Bohemian Pilsner2 lb Floor-Malted Bohemian Pilsner 38 1.8 26.4%
15 oz Flaked Oats15 oz Flaked Oats 33 2.2 12.4%
3 oz Cane Sugar3 oz Cane Sugar - (late boil kettle addition) 46 0 2.5%
3 oz Honey3 oz Honey - (late boil kettle addition) 42 2 2.5%
0.63 lb Rice Hulls0.625 lb Rice Hulls 0 0 8.3%
7.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.61 oz Perle0.61 oz Perle Hops Pellet 8.2 Boil 30 min 14.9 28.9%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 3 min 0.14 71.1%
2.11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 each Whirlfloc Tab Fining Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.09 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Balance water toward malty. Acidify mash to achieve target mash pH. Will make and sour 4.5 gallons of wort, add water to 5.5 gal boil volume. Decreased IBUs to 15.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Protein Infusion -- 113 °F 15 min
Ramp to temperature using RIMS Temperature -- 158 °F 90 min
3 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.7 10.8  
Mash volume with grains 3.27 13.1  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.25 17  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.25 g | 17 qt) 4 16  
Total: 6.65 26.6
Equipment Profile Used: System Default
 
Notes

Lactobacillus Brevis pitched with yeast. One packet of yeast adequate for the 3-gallon recipe. This is a Kottbusser. Will ferment at 68 degrees, allowing the yeast to rise in temperature after 48 hours. Use Lacto Delbrueckii for next brew, kettle sour to pH 3.8. Modified from reference to move to a more "table strength" brew.

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  • Last Updated: 2019-08-31 18:27 UTC