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Rothaus Tannenzaepfle Clone

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Monday February 8th 2021
1.052
1.014
5.1%
32.1
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bestmalz - BEST Pilsen10 lb BEST Pilsen 37 1.9 89.4%
7 oz Bestmalz - BEST Munich7 oz BEST Munich 37 6.3 3.9%
8 oz Bestmalz - BEST Caramel Pils8 oz BEST Caramel Pils 37 2.43 4.5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
179 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops Pellet 4 Boil 60 min 18.86 33.3%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 4 Boil 15 min 6.24 22.2%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 7.02 22.2%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.3 gal Strike 150 °F 60 min
1.3 gal Batch Sparge 170 °F 20 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
163.5 5 13 101.1 271.3 54.8
Mash Chemistry and Brewing Water Calculator
 
Notes

Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-08 20:48 UTC
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