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Your Fathers Mustache 2020

Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Jeff Renner
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Sunday June 21st 2020

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

25.6

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pale 6-Row7 lb Pale 6-Row	35	1.8	77.8%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	22.2%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Cluster0.7 oz Cluster Hops	Pellet	8	Boil	60 min	22.97	38.9%
0.60 oz	Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops	Pellet	2.9	Boil	10 min	2.59	33.3%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	2.9	Aroma	0 min		27.8%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Cluster (Pellet)	22.97	38.9%
1.10 oz	Hallertau Mittelfruh (Pellet)	2.59	61.1%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	Protein Rest	Temperature	--	122 °F	30 min
14 qt	Saccharification Rest	Temperature	--	140 °F	15 min
14 qt	Saccharification Rest	Infusion	--	158 °F	40 min
	Mash	Infusion	--	169 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	59 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 379 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Brewed August 01, 2020

1015 am - rested grains at 123° F for 30 min protein rest.

1045 am - Add boiling water to raise temperature to 141° F for saccharification rest of 15 min.

1100 - Add more water to reach 159° F for saccharification rest of 40 min .

1149 - Started sparge with 180° F water.

1245 - Collected 6.5 gal at (10 Brix) 1.042 original gravity for boil

Started boil, pitched first hop charge @ start of boil, pitched 2nd charge @ 50 minutes into boil. Pitched 3rd and final charge at 0 min. Steeped @ temp for 15 additional minutes until force chill with wort chiller.

Pitched yeast next day and fermented at 59-62, used two fresh packs

https://www.morebeer.com/brewingtechniques/library/backissues/issue3.5/renner.html

Kegged in secondary on October 3 2017 @ 1.011

Last Updated and Sharing

245

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Brews

Public: Yup, Shared
Last Updated: 2020-08-03 19:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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