Basic German Ale - Beer Recipe - Brewer's Friend

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Basic German Ale

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday January 24th 2020
1.050
1.014
4.8%
30.5
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 72.7%
1.25 kg United Kingdom - Wheat1.25 kg Wheat 37 2 22.7%
0.25 kg United Kingdom - Crystal 15L0.25 kg Crystal 15L 34 15 4.5%
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 42.1%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Summit10 g Summit Hops Pellet 16.4 Boil 60 min 20.5 8.3%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 5 min 4.36 41.7%
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 5 min 5.61 41.7%
10 g Summit10 g Summit Hops Pellet 16.4 Boil 0 min 8.3%
120 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 L Strike 78 °C 69 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 25.7
Mash volume with grains 31.9
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 14.1 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Going into fermentor 23
Total: 42.4  
Equipment Profile Used: System Default
 
Notes

Set up night before including 40l tap water with 1 cap aqua sol. Timer set to heat around 15l of mash water to 80 or so at 6.

Mash on at 0800-0807 at 69C.

Sparge water heating to 85-90C.

Mash at 67C at. 0916, sparge struck around 75C

Wort boil started 0951 around half full, sparge ongoing.

Off boil 1056. Whirlfloc and late hops at flameout.

Cooling 1101 87C
1123 24C

Racking 1137

23 litres in fermenter

OG 1050

Clean up done 1218. 4 hours 20 minutes.

Efficiency adjusted, notes done 1227. 4hr 29m.



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  • Last Updated: 2020-01-25 12:27 UTC