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One Last Bet

151 calories 14.6 g 12 oz
Beer Stats
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)
Efficiency: 65% (brew house)
Source: Loaded Dice Brewery
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created Friday March 22nd 2019
1.046
1.010
4.7%
21.9
4.0
5.4
10.67
 
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
 
Other Ingredients
Amount Name Cost 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: 2022-02-14 13:58 UTC
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