DIY American Light Lager V1

137 calories 13.2 g
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 137 calories (Per )
Carbs: 13.2 g (Per )
URL: https://snerhc.com/
Created: Friday June 9th 2023
1.042
1.009
4.3%
12.6
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 38.9%
2 lb Sugar Creek Malt - Boone County White Malted Corn2 lb Boone County White Malted Corn 35.7 2.76 22.2%
3.50 lb Sugar Creek Malt - Pale Ale3.5 lb Pale Ale 37.7 3 38.9%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 60 min 9.89 64.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 2.73 35.7%
28 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Temperature -- 146 °F 60 min
Temperature -- 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.40 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
62.37 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 4 3 35 75 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2nd place "Industrial Beer" category
https://snerhc.com/

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Full volume, no sparge

Target 12-13 IBU total. Hops loose in kettle.

Check pH near end of boil (target 5.1-5.2). Adjust with 1-2 mL lactic acid

Chill immediately at end of 90 min boil.

Allow to sit covered x 1 hr prior to draining to FV

OXYGENATE prior to yeast pitch.

Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity.

Once SG has stabilized, cold crash x 7 days adding gelatin on day 4.

Biofine 5 mL in the keg.



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Last Updated: 2023-10-24 22:16 UTC

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