View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Zoigl

Method: All Grain
Style: Kellerbier: Pale Kellerbier
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Thursday November 17th 2022

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.0%

IBU (tinseth):

20.4

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,300 g	Weyermann - Vienna Malt1300 g Vienna Malt	37	3.5	46.9%
1,300 g	Weyermann - Floor-Malted Bohemian Pilsner1300 g Floor-Malted Bohemian Pilsner	36.3	1.9	46.9%
170 g	Weyermann - Carahell170 g Carahell	34	10	6.1%
2,770 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
22 g	Hallertau Mittelfruh22 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	60 min	16.34	73.3%
8 g	Saphir8 g Saphir Hops	Leaf/Whole	4.25	Boil	20 min	4.08	26.7%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
22 g	Hallertau Mittelfruh (Leaf/Whole)	16.34	73.3%
8 g	Saphir (Leaf/Whole) 8 g Saphir (Leaf/Whole) Hops	4.08	26.7%
30 g / $ 0.00

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 51 B cells required

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 51 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 88.4 g Temp: 20 °C CO₂ Level: 2.47 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 72°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C

Last Updated and Sharing

266

Views

Brews

Public: Yup, Shared
Last Updated: 2022-11-19 20:47 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!