DTC2 - Beer Recipe - Brewer's Friend

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DTC2

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 180 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Thursday December 6th 2018
1.070
1.012
7.7%
32.0
8.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Floor-Malted Bohemian Pilsner14 lb Floor-Malted Bohemian Pilsner 38 1.8 60.9%
4 lb German - Munich Dark4 lb Munich Dark 37 15.5 17.4%
4 lb German - Vienna4 lb Vienna 37 4 17.4%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.2%
8 oz United Kingdom - Amber8 oz Amber 32 27 2.2%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Fuggles3 oz Fuggles Hops Leaf/Whole 4.2 First Wort 0 min 27.79 75%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 30 min 4.21 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash --
5 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1130 B cells required
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
100% Distilled water. Small additions. Pinch of salt added to strike water. Targeting a soft profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt Infusion -- 148 °F 60 min
32 qt Sparge -- 175 °F 10 min
Starting Mash Thickness: 1.56 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.65 gal (58.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.65 gal (10.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.56 qt/lb 8.97 35.9  
Mash volume with grains 10.81 43.2  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 8.81 g | 35.2 qt) 10.16 40.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.65 g | 58.6 qt) 16 64  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.8 43.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.8 g | 43.2 qt) 10 40  
Total: 19.13 76.5
Equipment Profile Used: System Default
 
Notes

yeast is 2/3 Omega Bayern Lager, 1/3 WY3522



Bottle condition with WY 3726. Target 2.5 volumes.

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  • Last Updated: 2019-11-07 14:18 UTC