Oz Lager - Beer Recipe - Brewer's Friend

Oz Lager

170 calories 19.8 g
Beer Stats
Method: BIAB
Style: Australian Lager
Boil Time: 80 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25.99 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Greg Gibson
Calories: 170 calories (Per )
Carbs: 19.8 g (Per )
Created: Sunday February 7th 2021
1.055
1.017
5.0%
24.2
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 kg Bestmalz - BEST Pilsen6.25 kg BEST Pilsen 37 1.9 100%
6.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Pride of Ringwood26 g Pride of Ringwood Hops Leaf/Whole 10 Boil at 100 °C 60 min 24.21 56.5%
20 g Vic Secret20 g Vic Secret Hops Leaf/Whole 15.5 Dry Hop 30 days 43.5%
46 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Pump over Sparge 65 °C 60 °C 45 min
Pump Over Sparge 60 °C 69 °C 45 min
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Mount Macedon Vic 3441
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
I adjust my water with calcium chloride by adding 2.5G to the initial 19L I aim for 5.4 pH which I get with the addition of HCl.

Actual mash pH 5.47
Actual wort pH 5.52
Mash Chemistry and Brewing Water Calculator
 
Notes

The aim is to make a crisp Oz Lager using Australian Hops.
I grew the hops in 2019 and I like the subtle flavor the Vic Secret gives the lager.
I put the Vic Secret in a stainless steel hop bag and leave it in the Keg for the entire time it takes to drink the beer.
I mash for long periods to convert all the starch to sugar to achieve a crisp lager flavor.
After racking the beer of the lees I will age the beer for at least 3 to four weeks. This is the most difficult part of the brewing process, especially if the beer tasted great.
I adjust my water with calcium chloride by adding 2.5G to the initial 19L mash liquid. I aim for 5.4 pH which I get with the addition of HCl.
Actual mash pH 5.47
Actual wort pH 5.52

View Count: 493
Brew Count: 0
Last Updated: 2021-02-08 02:10 UTC

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