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Castor Muncher Recipe Kit

177 calories 16.6 g 12 oz
Beer Stats
Method: All Grain
Style: K├Âlsch
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Genus Brewing
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created Saturday April 4th 2020
1.054
1.011
5.7%
22.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 9.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.5%
0.50 lb Franco-Belges - Franco-Belges - Special Aromatic0.5 lb Franco-Belges - Special Aromatic 35 4.3 4.5%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 7.4 Boil 60 min 13.92 50%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 7.4 Boil 20 min 8.43 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Strike 150 °F 60 min
4 gal Sparge 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.50 g Table Salt Water Agt Mash 1 hr.
1 oz Caramel Coffee Beans Flavor Secondary 1 days
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 50 40 50 130
Any included Water Salts are designed to be used with distilled or R/O water. These will need to be adjusted if using local/municipal water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Fermentation temperature is no crucial for the beer. We try to shoot for about 60 F but the provided yeast strain is very forgiving to both higher and lower temperatures. A typical fermentation will be complete in about a week but can take longer with lower temperatures. Coffee should be added to fermenter(or conditioning vessel) no more than 24 hrs before kegging or bottling, ideally at a temperature below 40F. Longer exposure to the beans can result in vegetal flavors in the beer.

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  • Last Updated: 2020-06-02 22:34 UTC