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Disc Golf Beer v2

Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: DrPaulsen
No Chill: 5 minute extended hop boil time
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Saturday March 24th 2018

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

5.0%

IBU (tinseth):

12.0

SRM (morey):

3.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	German - Pilsner2.25 lb Pilsner	38	1.6	45%
1.75 lb	Belgian - Pale Ale1.75 lb Pale Ale	38	3.4	35%
6 oz	Flaked Corn6 oz Flaked Corn	40	0.5	7.5%
4 oz	Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose	46	0.5	5%
4 oz	German - Vienna4 oz Vienna	37	4	5%
2 oz	Flaked Oats2 oz Flaked Oats	33	2.2	2.5%
80 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Horizon4 g Horizon Hops	Pellet	10	Boil	60 min	9.78	30.8%
4 g	Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops	Pellet	2.4	Boil	20 min	1.6	30.8%
5 g	Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops	Pellet	2.4	Boil	0 min	0.57	38.5%
13 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 g	Horizon (Pellet) 4 g Horizon (Pellet) Hops	9.78	30.8%
9 g	Hallertau Mittelfruh (Pellet) 9 g Hallertau Mittelfruh (Pellet) Hops	2.17	69.3%
13 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20.3 qt	Dough-In Protein Rest	Infusion	--	137 °F	20 min
	Beta / Saccharification Rest	Temperature	--	148 °F	20 min
	Alpha / Dextrin Rest	Temperature	--	162 °F	20 min
	Sparge	Fly Sparge	--	170 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Calcium Chloride	Water Agt	Mash	1 hr.
0.25 tsp	Table Salt	Water Agt	Mash	1 hr.
2 each	Whirlfloc	Fining	Boil	30 min.
0.50 tsp	Wyeast Nutrient	Fining	Boil	30 min.
12 each	Oxygen	Other	Primary	0 min.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 241 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	12	54	202	111	16
Mash Chemistry and Brewing Water Calculator

Notes

Start Vol = 7.0 gal (68F), 7.5 gal (212F)
Finish Vol = 6.0 gal (68F), 6.5 gal (212F)
Volume into Fermentors = 5.5 gal
Volume into keg = 5.0 gal

2 days before brewday, crash cool & decant starter. Re-start yeast with 1L of runoff from the boil kettle. Place this vessel in the fridge at 49F, while the conical is cooling to pitching temps. Pitch the kick-started yeast the next day, after the fermentor is down to 49F.

After placing in the fridge to finish chilling, run the fan to reduce cooling time.

DO NOT PITCH YEAST FOR AT LEAST 24 HRS, UNTIL WORT IS COOL ENOUGH!

Must chill to 49F before pitching and dump trub. Whirlpool, rack, and dump as much cold break as possible.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-01-03 19:42 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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