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Starter High Pressure Yeast

112 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 112 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created Saturday June 13th 2020
1.037
1.007
3.9%
26.7
2.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g Cane Sugar100 g Cane Sugar 46 0 2.6%
3 kg Bestmalz - DE - Bestmalz - United Kingdom - Pilsen3 kg DE - Bestmalz - United Kingdom - Pilsen 36 1.8 77.9%
0.75 kg GB - US - United Kingdom - Maris Otter Pale0.75 kg GB - US - United Kingdom - Maris Otter Pale 38 3.75 19.5%
3.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum (13.7 AA) / 70 Grams5 g Magnum (13.7 AA) / 70 Grams Hops Pellet 13.7 Boil 60 min 7.77 8.5%
4 g Northdown (10.2 AA) / 342 Grams4 g Northdown (10.2 AA) / 342 Grams Hops Pellet 10.2 Boil 60 min 4.63 6.8%
10 g Amarillo (8.6 AA)10 g Amarillo (8.6 AA) Hops Leaf/Whole 8.6 Boil 15 min 4.4 16.9%
20 g Amarillo (8.6 AA)20 g Amarillo (8.6 AA) Hops Leaf/Whole 8.6 Aroma 5 min 3.53 33.9%
20 g Citra (14.2 AA) / 0 Grams20 g Citra (14.2 AA) / 0 Grams Hops Pellet 14.2 Aroma 5 min 6.42 33.9%
59 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 52 °C 5 min
20 L 66 °C 60 min
20 L 67 °C 15 min
20 L Mash out 76 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
0.25 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
17 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Cool in copper and leave for a few hours to try and cut down the amount of Trub entering the fermenter.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-12 06:30 UTC
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