Grundsatzen - Beer Recipe - Brewer's Friend

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Grundsatzen

311 calories 32.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Thomas
Calories: 311 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Monday February 11th 2019
1.093
1.024
9.1%
61.2
18.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Munich Light10 lb Munich Light 37 6 54.1%
4 lb German - Red X4 lb Red X 36 12 21.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.7%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 2.7%
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich 35 8 16.2%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Boil 75 min 61.22 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tbsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bottle condition       Amount: 1 cup corn sugar Add 1 pack CBC-1       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Dough in 24 quarts @ 140 degrees Infusion -- 131 °F 20 min
Remove and decoct about 8 quarts add back until temp reached Decoction -- 146 °F 30 min
Remove and decoct about 10 quarts add back until temp is reached. Decoction -- 160 °F 45 min
Starting Mash Thickness: 1.55 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.55 qt/lb 6.01 24  
Mash volume with grains 7.25 29  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3 g | 12 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

Lager for 2 months in the oak barrel.

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  • Last Updated: 2019-02-14 21:10 UTC