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One Last Bet

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 65.8 gallons
Post Boil Size: 64.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Loaded Dice Brewery
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Friday March 22nd 2019

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

21.9

SRM (morey):

4.0

Mash pH

5.4

Cost $

10.67

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
110 lb	Bestmalz - BEST Pilsen110 lb BEST Pilsen		37	1.9	88.7%
10 lb	American - Vienna10 lb Vienna		35	4	8.1%
4 lb	The Swaen - Platinumswaen Sauer4 lb Platinumswaen Sauer	$ 1.01 / lb $ 4.04	27	5.81	3.2%
124 lbs / $ 4.04

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 oz	Warrior4 oz Warrior Hops	$ 0.78 / oz $ 3.13	Pellet	17.6	Boil	30 min	16.82	50%
4 oz	Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops	$ 0.88 / oz $ 3.50	Pellet	8.3	Boil	15 min	5.12	50%
8 oz / $ 6.63

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Warrior (Pellet)	$ 0.78 / oz $ 3.12	16.82	50%
4 oz	Hallertau Mittelfruh (Pellet)	$ 0.88 / oz $ 3.50	5.12	50%
8 oz / $ 6.62

Other Ingredients

Amount	Name	Type	Use	Time
10 each	Whirlfloc	Water Agt	Boil	10 min.
31 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
15.50 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
55 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	0 min.
27 g	Gypsum	Water Agt	Sparge	0 min.
9 g	Epsom Salt	Water Agt	Sparge	0 min.

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	120 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	49 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 970 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 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

Mash out: A 10-minute rest at 170°F (77°C)

Ferment at 48 until signs of fermentation are evident. Ferment at 50 for the next two weeks. Allow temperature to free-rise to 55 and ferment until activity slows. Conduct a long diacetyl at 60 until terminal gravity is reached (7-14 days) before cold crashing to lagering temperature. Cold condition for at least 1 month at 35, although 3 months is better.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-11-18 16:30 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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