One Last Bet - Beer Recipe - Brewer's Friend

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One Last Bet

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 65.8 gallons
Post Boil Size: 64.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Loaded Dice Brewery
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday March 22nd 2019
1.046
1.010
4.7%
21.9
4.0
5.4
10.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Bestmalz - BEST Pilsen110 lb BEST Pilsen 37 1.9 88.7%
10 lb American - Vienna10 lb Vienna 35 4 8.1%
4 lb The Swaen - Platinumswaen Sauer4 lb Platinumswaen Sauer $ 1.01 / lb
$ 4.04 		27 5.81 3.2%
124 lbs / $ 4.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Warrior4 oz Warrior Hops $ 0.78 / oz
$ 3.13 		Pellet 17.6 Boil 30 min 16.82 50%
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops $ 0.88 / oz
$ 3.50 		Pellet 8.3 Boil 15 min 5.12 50%
8 oz / $ 6.63
 
Other Ingredients
Amount Name Cost Type Use Time
10 each Whirlfloc Water Agt Boil 10 min.
31 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15.50 g Gypsum Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
55 g Calcium Chloride (dihydrate) Water Agt Sparge --
27 g Gypsum Water Agt Sparge --
9 g Epsom Salt Water Agt Sparge --
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
120 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 970 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 65.8 gal (263.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 53.8 gal (215.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 56.42 gal (225.68 qt). Suggest reducing strike water volume to 2.08 gal (8.32 qt) and adding 44.42 gal (177.68 qt) sparge/top-off. 46.5 186  
Strike water volume at mash thickness of 1.5 qt/lb 46.5 186  
Mash volume with grains 56.42 225.7  
Grain absorption losses -15.5 -62  
Remaining sparge water volume 35.05 140.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 65.8 263.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 64 g | 256 qt) 64.25 257  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 64.25 g | 257 qt) 64 256  
Total: 81.55 326.2
Equipment Profile Used: System Default
 
Notes

Mash out: A 10-minute rest at 170°F (77°C)

Ferment at 48 until signs of fermentation are evident. Ferment at 50 for the next two weeks. Allow temperature to free-rise to 55 and ferment until activity slows. Conduct a long diacetyl at 60 until terminal gravity is reached (7-14 days) before cold crashing to lagering temperature. Cold condition for at least 1 month at 35, although 3 months is better.

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  • Last Updated: 2022-11-18 16:30 UTC