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OzAle

Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 27.02 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)

Created: Saturday January 9th 2021

Original Gravity:

1.045

Final Gravity:

1.007

ABV (standard):

4.9%

IBU (tinseth):

37.0

EBC (ebcmorey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
11 lb	German - Pilsner11 lb Pilsner	38	2.77	95.7%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0		4.3%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	12.9	Boil	60 min	27.03	33.3%
28.35 g	Perle28.35 g Perle Hops	Pellet	6.2	Boil	30 min	9.99	33.3%
28.35 g	Perle28.35 g Perle Hops	Pellet	6.2	Boil	0 min		33.3%
85.05 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Citra (Pellet)	27.03	33.3%
56.70 g	Perle (Pellet) 56.7 g Perle (Pellet) Hops	9.99	66.6%
85.05 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	First Rest	Strike	53 °C	50 °C	15 min
	2nd Rest	Temperature	--	62 °C	10 min
	sachh	Temperature	--	65 °C	60 min
	mashout	Temperature	--	75 °C	10 min
17 L	sparge	Sparge	--	78 °C	--
Starting Mash Thickness: 1.7 L/kg Starting Grain Temp: 19 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
14.18 g	Yeast Nutrient		Other	Boil	15 min.
0.50 each	Whirlfloc		Water Agt	Boil	5 min.

Yeast

White Labs - Australian Ale Yeast WLP009

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 454 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^-
10	3	15	5	1	72
The calcium chloride is used if using RO water. Otherwise use a water chemistry calculator
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Note: Imperial L13 Global is same strain as White Labs 830.

Brewing:
mashin 18L at 50C for 10 mins ramp to 62C for 20 mins total(only takes 5 minutes to get to 62. ramp to 65C for 60mins

Last Updated and Sharing

161

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Brews

Public: Yup, Shared
Last Updated: 2021-01-09 01:28 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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