4-Bitburger med Hallertau Blanc - Beer Recipe - Brewer's Friend

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4-Bitburger med Hallertau Blanc

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.8 liters
Post Boil Size: 60.6 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Asbjørn Tonholt
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Sunday October 13th 2019
1.044
1.009
4.6%
33.8
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8,958 g German - Pilsner8958 g Pilsner 38 1.6 91.5%
294 g German - Munich Dark294 g Munich Dark 37 15.5 3%
242 g German - CaraHell242 g CaraHell 34 11 2.5%
292 g Cane Sugar292 g Cane Sugar - (late fermenter addition) 46 0 3%
9,786 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger (4.5 AA)20 g Tettnanger (4.5 AA) Hops Pellet 3.3 First Wort 0 min 2.22 11.2%
26 g Magnum (15 AA)26 g Magnum (15 AA) Hops Pellet 14.6 Boil 60 min 20.9 14.6%
27 g Northern Brewer (7.8 AA)27 g Northern Brewer (7.8 AA) Hops Pellet 10.2 Boil 15 min 7.52 15.2%
10 g Finest Co. Brewing Suppliers - Hallertau Blanc (9.1 AA) / 200 Grams10 g Finest Co. Brewing Suppliers - Hallertau Blanc (9.1 AA) / 200 Grams Hops Pellet 9.1 Boil 10 min 1.82 5.6%
10 g Hallertau Mittelfruh (3.75 AA)10 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3 Boil 10 min 0.6 5.6%
20 g Tettnanger (4.5 AA)20 g Tettnanger (4.5 AA) Hops Pellet 3.3 Boil 5 min 0.72 11.2%
65 g Finest Co. Brewing Suppliers - Hallertau Blanc65 g Hallertau Blanc Hops Pellet 9.1 Dry Hop 6 days 36.5%
178 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.98 each Protafloc Fining Boil 15 min.
0.98 tsp Gjærnæring WLN 1000 Other Boil 15 min.
24.54 each DSM - Brewers Clarex Fining Primary 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
10 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 959 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 304.9 g       Temp: 16 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
0,5 g CaCl2 - Veisalt
2 g CaCO3 - Kritt
1 g NaHCO3 - Bakepulver
Resultat i ppm:
Ca: 8,3 Mg: 5,2 Na: 5,5 Cl: 6,4 SO4: 3,3 HCO3: 23
Nr. 2:
60 5 10 95 55 0
7 g gips - 1,8 ts
3 g NaCl - 0,5 ts
11 g CaCl - 2,5 ts
Resultat i ppm:
Ca: 62 Mg: 8 Na: 18,3 Cl: 97,4 SO4: 55,6 HCO3: 0
Nr 3 - Resultat:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
Actual 67.5 8.0 13.2 83.3 77.4 0.000
7 g gips - 1,8 ts
2 g NaCl - 0,3 ts
11 g CaCl - 2,5 ts
Tilsetter også 0 ml / ~ 0 ts 80 % lactol til meskevannet for å få en pH på 5,4.
Skyllevannet bør ha en pH på ca. 5,5-5,6 for å unngå utvasking av bitterstoffer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.25 L Dough-in Temperature -- 15 °C 30 min
33.25 L Innmesking Temperature -- 62 °C --
Beta- og alfa-amylase Infusion -- 65 °C 90 min
Utmesking Temperature -- 76 °C 15 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.12 L. Suggest reducing initial water volume to 45.4 L and adding 13.72 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.74 L. Suggest reducing strike water volume to 39.13 L and adding 8.34 L sparge/top-off. 47.5
Strike water volume at mash thickness of 5 L/kg 47.5
Mash volume with grains 53.7
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 22 L) 27.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.1 L) 64.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 50 L) 60.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60.6 L) 50
Total: 75.2  
Equipment Profile Used: System Default
 
Notes

13.10.19:
Bruker 3,5 dl gjær-slurry fra Cruzcampo 27.06.19 (antatt 350 mrd. celler. Trenger 938 mrd. Setter 5 l starter og får antatt 1050 mrd celler.
Endrer Bitburger-oppskriften litt mtp. mesketemp. Pilsen ble så mektig sist, og senker derfor temp. med 1 °C til 65 °C. Bruker også 65 g Hallertau Blanc so tørrhumle etter 6 dgr. og håper å få litt sitrus-friskhet i avslutningen.

Målverdier, Zainasheff/Palmer:
OG: 1,048
FG: 1,009
ADF: 81%
IBU: 36
Farge: 3 SRM (6 EBC)
Alk: 5,1 % ABV
Kok: 90 min
Pre-boil Gravity: 1,041
Meske på 64 °C i 90 min

Målverdier, T & M Szamatulski:
OG: 1,050
FG: 1,012
ADF: ?
IBU: 36
Farge: 4 SRM
Alk: 4,8 % ABV
Meske på 66 °C i 90 min.

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  • Last Updated: 2020-06-07 22:23 UTC