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Heineken

Name: Heineken
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 18 liters
Cuisine: Homebrewing
Ingredients: 4.151 kg Pilsner; 330 g Flaked Corn; 170 g Melanoidin; 4.4 g Magnum Hops; 8 g Hallertau Mittelfruh Hops; 8 g Hallertau Mittelfruh Hops

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Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.78 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)

Created: Sunday June 15th 2025

premium shiner

by Garryg

OG: 1.051 FG: 1.009 ABV: 5.6% IBU: 15

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

12.7

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.15 kg	Weyermann - Pilsner4.151 kg Pilsner	36	1.5	89.2%
330 g	Flaked Corn330 g Flaked Corn	40	0.5	7.1%
170 g	Weyermann - Melanoidin170 g Melanoidin	34.5	27	3.7%
4,651 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4.40 g	Magnum4.4 g Magnum Hops	Leaf/Whole	15.7	Boil	45 min	9.26	21.6%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Leaf/Whole	4.2	Boil	15 min	2.43	39.2%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Leaf/Whole	4.2	Boil	5 min	0.98	39.2%
20.40 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.1 L	Infusion	65 °C	65 °C	60 min
13.4 L	Batch Sparge	76 °C	76 °C	10 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 30 °C

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	22 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	11 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 74 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 185 g Temp: 20 °C CO₂ Level: 3.2 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

ปรับน้ำด้วย สำหรับน้ำ 29.7 ลิตร
Calcium Chloride = 3.5 g
Calcium Sulfate (Gypsum) = 1.8 g
Magnesium Sulfate (Epsom salt) = 1 g
..................................................................
Fermentation : 11c = 10 Day
Diacetyl Rest : 16c = 3 Day
Lagering : 2c = 21 Day
..................................................................
pH ที่ดีที่สุดสำหรับการ Mash คือ 5.2 - 5.4

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-07-05 08:16 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

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Amount	Variety	IBU	Bill %
4.40 g	Magnum (Leaf/Whole) 4.4 g Magnum (Leaf/Whole) Hops	9.26	21.6%
16 g	Hallertau Mittelfruh (Leaf/Whole)	3.41	78.4%
20.40 g / $ 0.00