Frankenbeer II Beer Recipe | All Grain Experimental Beer | Brewer's Friend
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Frankenbeer II

156 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.41 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Tim Straughn
Hop Utilization: 97%
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday October 11th 2022
1.047
1.014
4.4%
29.1
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Briess - Brewers Yellow Corn Flakes1.5 lb Brewers Yellow Corn Flakes 34.5 0.8 16.7%
7.50 lb Rahr - Standard 6-Row7.5 lb Standard 6-Row 36.3 2.3 83.3%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Magnum0.5 oz Magnum Hops Pellet 12.8 Boil 60 min 26.11 50%
0.50 oz Northern Brewer - Hallertau0.5 oz Hallertau Hops Pellet 4.1 Aroma 10 min 3.03 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 qt Strike 163 °F 152 °F 60 min
2.5 gal Batch Sparge 168 °F 168 °F 15 min
2.5 gal Batch Sparge 170 °F 170 °F 15 min
Starting Grain Temp: 72 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
23 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.2 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Totally new recipe, based on 3-Day Weekend. Pitch with 2 packets Fermentis S-33.

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-12 02:35 UTC
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