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Tradition Brewing
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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 11 lb | Weyermann - Pilsner11 lb Pilsner | 36 | 1.5 | 97.8% | |
| 4 oz | Weyermann - Vienna Malt4 oz Vienna Malt | 37 | 3.5 | 2.2% | |
| 11.25 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.63 oz | Artisan - Hallertau Mittelfruh0.625 oz Hallertau Mittelfruh Hops | Pellet | 3.8 | Boil | 60 min | 9.87 | 13.5% | |
| 1 oz | BSG - German Hallertau Mittelfrüh1 oz German Hallertau Mittelfrüh Hops | Pellet | 3.2 | Boil | 60 min | 13.3 | 21.6% | |
| 1 oz | Tettnang (Tettnang Tettnager)1 oz Tettnang (Tettnang Tettnager) Hops | Pellet | 2.5 | Boil | 30 min | 5.77 | 21.6% | |
| 1 oz | Saphir1 oz Saphir Hops |
$ 1.00 / oz $ 1.00 |
Pellet | 2.5 | Boil | 5 min | 1.69 | 21.6% |
| 1 oz | Saphir1 oz Saphir Hops |
$ 1.00 / oz $ 1.00 |
Pellet | 2.5 | Whirlpool | 30 min | 3.4 | 21.6% |
| 4.62 oz / $ 2.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.62 oz | Artisan - Hallertau Mittelfruh (Pellet) 0.62499999857036 oz Hallertau Mittelfruh (Pellet) Hops | 9.87 | 13.5% | |
| 1 oz | BSG - German Hallertau Mittelfrüh (Pellet) 0.99999999771257 oz German Hallertau Mittelfrüh (Pellet) Hops | 13.3 | 21.6% | |
| 1 oz | Tettnang (Tettnang Tettnager) (Pellet) 0.99999999771257 oz Tettnang (Tettnang Tettnager) (Pellet) Hops | 5.77 | 21.6% | |
| 2 oz | Saphir (Pellet) 1.9999999954251 oz Saphir (Pellet) Hops |
$ 1.00 / oz $ 2.00 |
5.09 | 43.2% |
| 4.62 oz / $ 2.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.22 gal | Strike | 161 °F | 147 °F | 45 min | |
| 5.58 gal | Sparge | 180 °F | 160 °F | 15 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 68 °F |
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| Imperial Yeast - L13 Global | ||||||||||||||||
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 13.34 psi Temp: 38 °F CO2 Level: 2.7 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
After boil, do a whirlpool step and stir for 5 minutes. Then allow to steep and settle for 25. Chill to 47, pitch and ferment at 49. Then raise to 51 or 52. Test for VDK, slow crash over 4-5 days until you hit 33 degrees. Lager 4-5 weeks and carbonate to 2.7 volumes.
Water: 95 calcium. 3:1 Chloride to Sulfate ratio.
Boil: Vigorous 90 minute boil.
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 |
