Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
45 g |
Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
75 min |
19.03 |
45% |
|
10 g |
Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
30 min |
3.11 |
10% |
|
45 g |
Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Dry Hop
|
10 days |
|
45% |
|
100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
|
Strike |
68 °C |
67 °C |
60 min |
|
17.74 L |
|
Sparge |
76 °C |
76 °C |
15 min |
Starting Mash Thickness:
4 L/kg
Starting Grain Temp:
18 °C |
Priming
|
Method: co2
Amount: 1.64 bar
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
- Clean Brewzilla. Flush and rinse.
- Fill with 20L of water and treat with appropriate salts.
- Adjust pH and check with pH meter. Use Citric Acid or Bicarbonate Soda to regulate pH.
- Heat water and circulate. Bring to 62 degrees Celsius.
- Crack grain into a bucket and add 500g of rice hulls. Mix with hands.
- Add cracked grain to the water and stir in to hydrate all the malt. Cover and circulate for 90 minutes. Move from 62 degrees Celsius to 69 degrees Celsius over the course of the 90 minutes.
- Heat 15-17L of sparge water to 78 degrees and sparge through the grain once it is ready to be removed from the mash.
- After the mash is over, remove the grain and allow to drain. While this drains, heat to boil temperatures and sparge with the already warm sparge water from step 7.
- Remove grain from the brewzilla and begin the boil addition of hops at 90 minutes. Clean the cooling coil with water and have it standing by to sterilize in the boil at 15 minutes before the end.
- At 10 minutes left of the boil, add the finnings and nutrients. Add the final hops here as well. Go and get Ice x4.
- Chill the beer immediately once the boil is over.
- Pump into a clean and sterilized fermenter and heavily aerate.
- Pitch yeast into wort and ferment for 5 days at RT and then place in fridge to cold crash slowly (using medium fridge setting).
- After 14 days, have the fridge cool to 2 degrees to fully cold crash the lager.
- Transfer to a clean and sterilized SS Keg. Pump out at 7psi.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-11-15 09:08 UTC
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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 $ |
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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