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Deimos/Phobos

180 calories 9 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 180 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Saturday March 21st 2020
14.9 °P
0.1 °P
7.9%
29.6
10.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Belgian - Pilsner2.6 kg Pilsner 37 1.6 34.4%
2 kg American - White Wheat2 kg White Wheat 40 2.8 26.5%
0.81 kg Weyermann - German - Pilsner0.81 kg German - Pilsner 38 1.6 10.7%
1.20 kg Belgian - Munich1.2 kg Munich 38 6 15.9%
0.45 kg Candi Syrup - Belgian Candi Syrup - D-450.454 kg Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 6%
0.06 kg American - Black Malt0.056 kg Black Malt 28 500 0.7%
0.44 kg German - CaraFoam0.44 kg CaraFoam 37 1.8 5.8%
7.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley - GR Magnum (12.5 AA) / 216.5 Grams15 g Yakima Valley - GR Magnum (12.5 AA) / 216.5 Grams Hops Pellet 12.5 Boil 60 min 14.48 23.8%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 30 min 9.26 31.7%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 20 min 3.65 15.9%
18 g Northern Brewer18 g Northern Brewer Hops Pellet 7.8 Boil 5 min 2.16 28.6%
63 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.5
Mash volume with grains 23.2
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 29.1 L) 31.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.7 L) 42
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 34
Going into fermentor 34
Total: 50  
Equipment Profile Used: System Default
 
Notes

Pitch WLP833 and Belle Saison. Hold at 58 F for one week, then ramp up to 68 F for three weeks. Cold crash and "lager" for four weeks. Package, then drink immediately or age.

Deimos: Toss in about 50 g wheat malt for wild lacto at yeast pitch.
Phobos: Pitch brett after 1 week.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-22 01:15 UTC