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Pickelhauße

174 calories 16 carbs
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Monday July 22nd 2019
1.053
1.010
5.75%
26.86
4.82
5.4
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 lb Ireks - Vienna4.5 lb Vienna 34 2.5 45%
4.5 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 45%
1 lb German - Pale Ale1 lb Pale Ale 39 2.3 10%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Columbus (CTZ) (14.1 AA) / 2.8 Ounces0.5 oz Columbus (CTZ) (14.1 AA) / 2.8 Ounces Hops Pellet 14.1 First Wort at 140 °F   22.23 20%
1 oz Hallertau (3.5 AA) / 3.5 Ounces1 oz Hallertau (3.5 AA) / 3.5 Ounces Hops Pellet 3.5 Whirlpool at 185 °F 30 min 1.91 40%
1 oz Spalt Select (5 AA) / 3 Ounces1 oz Spalt Select (5 AA) / 3 Ounces Hops Pellet 5 Whirlpool at 185 °F 30 min 2.72 40%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Strike = 159 Infusion 152 °F 90 min
2.5 gal Sparge 168 °F 30 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3.55 g Calcium Chloride Water Agt Mash 90 min.
1.4 g Epsom Salt Water Agt Mash 90 min.
1.8 g Gypsum Water Agt Mash 90 min.
1.5 ml Phosphoric acid Water Agt Mash 90 min.
0.7 g Table Salt Water Agt Mash 90 min.
4.5 g Fermax Other Boil 10 min.
0.5 g Irish Moss Fining Boil 10 min.
0.3 ml Phosphoric acid Water Agt Sparge 30 min.
2 g Gelatin Fining Secondary 14 days
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.99 psi       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

1) Use 100ml slurry.
2) Lager for 8-12 weeks.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-05 04:28 UTC
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