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Kutbier

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: AHA
Rating:
3.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday April 5th 2020
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OG: 1.051 FG: 1.008 ABV: 5.6% IBU: 30

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Oat Malt6 lb Oat Malt 28 2 44.4%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 29.6%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 18.5%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 1.9%
0.25 lb American - Victory0.25 lb Victory 34 28 1.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Loral0.5 oz Loral Hops Pellet 11.75 First Wort 0 min 22.38 38.5%
0.30 oz Motueka0.3 oz Motueka Hops Pellet 7 Boil 10 min 2.64 23.1%
0.50 oz Loral0.5 oz Loral Hops Pellet 11.75 Dry Hop at 70 °F 3 days 38.5%
1.30 oz / $ 0.00
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
5.9 gal Strike 118 °F 113 °F 20 min
Infusion 113 °F 143 °F 30 min
Infusion 143 °F 161 °F 30 min
1.25 gal Sparge 60 °F 60 °F --
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 6.08 24.3  
Mash volume with grains 7.16 28.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 1.86 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 4.47 g | 17.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Due to the high use of adjuncts, a step-mash is necessary.

Target 5.3 PH. Dough in at 113° F (45° C) for 20 minutes. Raise mash temperature to 143° F (62° C) for 30 minutes. Raise mash temperature to 161° F (72° C) and hold for 30 minutes. Mash out at 170° F (76° C) for 10 minutes. Sparge and begin boil. Add first wort hops once sparge is complete. Boil for 90 minutes. Add hops as noted in recipe. Chill, oxygenate, and pitch yeast at 68° F (20° C). Dry hop when fermentation is nearing completion for 3 days.

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  • Last Updated: 2020-04-24 21:47 UTC