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Your Fathers Mustache 2020

178 calories 17.3 g 12 oz
Beer Stats
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)
Efficiency: 83% (brew house)
Source: Jeff Renner
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created Sunday June 21st 2020
1.054
1.012
5.5%
25.6
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description Type 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
 
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  • Public: Yup, Shared
  • Last Updated: 2020-08-03 19:29 UTC
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