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Operation Steingrab

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.4 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Reboot Brewing
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday September 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Pilsner20 lb Pilsner 38 1.6 71.4%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 14.3%
4 lb German - Vienna4 lb Vienna 37 4 14.3%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.03 27.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 8.79 36.4%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.67 18.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 1.14 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Fining Boil 15 min.
1 each Whirlflock Fining Boil 10 min.
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
.25 tsp Epsom Salt
.5 tsp Chalk
1.5 tsp Lactic Acid (88%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 gal Mash Infusion -- 145 °F 20 min
Mash Infusion -- 156 °F 30 min
Mash out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.96 gal (55.83 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.96 gal (7.83 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 7.21 g | 28.8 qt) 6.65 26.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.96 g | 55.8 qt) 13.4 53.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 17.15 68.6
Equipment Profile Used: System Default
 
Notes

50 degrees. Allow temp to hit mid '60's for a couple days after the aggressive fermenting is finished, secondary, then store at 40 degrees for 3-4 weeks.

Double Pitch Yeast.

Bonlander munich was a sample, just add more munich next time.

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  • Last Updated: 2025-10-04 12:36 UTC