Just One More... - Beer Recipe - Brewer's Friend

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Just One More...

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 92% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday March 31st 2020
1.054
1.009
5.9%
18.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 73.7%
2 lb American - Vienna2 lb Vienna 35 4 21.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.54 22.2%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 5.23 22.2%
1.50 oz Mt Hood1.5 oz Mt Hood Hops Pellet 4.5 Boil 5 min 4.21 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 22.2%
4.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Lallemand - lallemand diamond
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
3.5 gal Strike 145 °F 145 °F 90 min
4 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 3.82 g | 15.3 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

pitch yeast below 70 degree
ferment at 55 degrees for about 11 days
rack to secondary, set out in room
temp for one day for diecytal rest

cold crash with gelatin, 2 weeks

rack to keg, carbonate on low psi, 1 week

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  • Public: Yup, Shared
  • Last Updated: 2023-10-08 19:52 UTC