Fat King Reborn - Beer Recipe - Brewer's Friend

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Fat King Reborn

308 calories 32.2 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Loaded Dice Brewery
Calories: 308 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Friday July 12th 2019
1.092
1.024
8.9%
25.3
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Cherry Wood Smoked Malt6 lb Cherry Wood Smoked Malt 37 5 13.3%
15 lb German - Pale Wheat15 lb Pale Wheat 39 1.5 33.3%
5 lb German - Vienna5 lb Vienna 37 4 11.1%
5 lb German - Dark Wheat5 lb Dark Wheat 39 6.5 11.1%
5 lb German - CaraMunich I5 lb CaraMunich I 34 39 11.1%
3 lb Briess - DME Traditional Dark3 lb DME Traditional Dark 44.6 30 6.7%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 6.7%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 15.45 30%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 3.36 20%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 5.83 20%
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.62 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb PB2 Water Agt Primary --
2 tsp Whirlfloc Water Agt Mash --
1 tsp Wyeast - Beer Nutrient Water Agt Mash --
1 lb Bacon Water Agt Secondary 7 days
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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: 13.43 gal (53.7 qt). Suggest reducing initial water volume to 11.76 gal (47.05 qt) and adding 1.43 gal (5.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.38 gal (65.52 qt). Suggest reducing strike water volume to 9.12 gal (36.48 qt) and adding 4.38 gal (17.52 qt) sparge/top-off. 13.5 54  
Strike water volume at mash thickness of 1.5 qt/lb 13.5 54  
Mash volume with grains (equipment estimates 14.18 g | 56.7 qt) 16.38 65.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 5.79 23.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 13.19 g | 52.8 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.24 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 10.8 43.2  
Top off amount 2.2 8.8  
Going into fermentor 13 52  
Total: 19.29 77.2
Equipment Profile Used: System Default
 
Notes

Multistep mash: Mash in at 112°F (44°C) and hold for 10 minutes. Raise temperature to 144°F (62°C) and hold for 45 minutes. Raise temperature to 158°F (70°C) and hold for 15 minutes. Raise temperature to 172°F (78°C) for mash out.

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  • Last Updated: 2020-01-10 20:06 UTC