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Jamil: Myburger

157 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil: Brewing Classic Styles
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday May 21st 2019
1.048
1.009
5.0%
35.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.60 lb German - Pilsner10.6 lb Pilsner 38 1.6 100%
10.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 30.92 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 3.74 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 1 min 0.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4.80 g Gypsum Water Agt Mash 90 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 147 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.65 g | 34.6 qt) 8.08 32.3  
Mash volume with grains (equipment estimates 9.5 g | 38 qt) 8.92 35.7  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Chill to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7 days
Raise temp to 60 degrees for diacetyl rest for 3 days
Bottle and condition for 14 days
Lager for 4 weeks

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  • Last Updated: 2019-06-09 17:00 UTC