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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 300 g | Weyermann - Vienna Malt300 g Vienna Malt | 37 | 3.5 | 10% | |
| 2,000 g | Weyermann - Pilsner2000 g Pilsner | 36 | 1.5 | 66.7% | |
| 300 g | Flaked Corn300 g Flaked Corn | 40 | 0.5 | 10% | |
| 300 g | Weyermann - Carahell300 g Carahell | 34 | 10 | 10% | |
| 100 g | Weyermann - Acidulated100 g Acidulated | 27 | 3.4 | 3.3% | |
| 3,000 g / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4 g | Herkules4 g Herkules Hops |
$ 0.00 / g $ 0.00 |
Pellet | 19.9 | Boil | 60 min | 13.52 | 19% |
| 17 g | Saaz17 g Saaz Hops | Pellet | 3.5 | Boil | 15 min | 5.01 | 81% | |
| 21 g / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 4 g | Herkules (Pellet) 4 g Herkules (Pellet) Hops |
$ 0.00 / g $ 0.00 |
13.52 | 19% |
| 17 g | Saaz (Pellet) 17 g Saaz (Pellet) Hops | 5.01 | 81% | |
| 21 g / $ 0.00 | ||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2.50 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 1 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 2.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 0.50 g | Salt | Water Agt | Mash | 1 hr. | |
| 0.50 tsp | Irish Moss | Fining | Boil | 0 min. | |
| 0.50 tsp | Yeast Nutrient | Other | Boil | 0 min. | |
| 3.50 g | Ascorbic Acid | Water Agt | Primary | 0 min. |
| Lallemand - LalBrew NovaLager™ | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: dextrose Amount: 73.2 g Temp: 20 °C CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 40 | 20 | 4 | 75 | 52 | 29 |
|
12 liter mash 12.5 liters sparge Well-balanced taste and light hop character with a crisp, clean finish. Modelo Especial is characterized by an orange blossom honey aroma with a hint of herb. Modelo Especial contains Water, Barley Malt, Non-malted Cereals and Hops. |
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| Mash Chemistry and Brewing Water Calculator | |||||
Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 64°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C
Boil for 90 min. Add hops according to schedule. Longer Boil due to DMS.
A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.
maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.
System Default
| 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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