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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
 
Mash Guidelines
Amount Description Type 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
 
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
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
WARNING: Boil kettle capacity (11.99 gal | 47.97 qt) exceeded. Volume required: 15.62 gal (62.47 qt). Suggest reducing initial water volume to 11.99 gal (47.97 qt) and adding 3.62 gal (14.49 qt) sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 14.21 gal (56.85 qt). Suggest reducing strike water volume to 10.32 gal (41.28 qt) and adding 2.22 gal (8.88 qt) sparge/top-off. 12.5
Strike water volume at mash thickness of 2.4 qt/lb 12.5
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 5.82 g | 23.3 qt) 7.3
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 15.62 g | 62.5 qt) 17.1
Boil off losses -2.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 13.21 g | 52.8 qt) 16
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.01 g | 64 qt) 13.2
Total: 72  
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