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081620

126 calories 10.4 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1.3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 42% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 126 calories (Per 12oz)
Carbs: 10.4 g (Per 12oz)
Created: Friday June 5th 2020
1.039
1.006
4.3%
19.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 oz American - Pilsner32 oz Pilsner 37 1.8 64.6%
16 oz Flaked Rice16 oz Flaked Rice 40 0.5 32.3%
1.50 oz Weyermann - Acidulated1.5 oz Acidulated 27 3.4 3%
49.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g Sorachi Ace2.5 g Sorachi Ace Hops Pellet 11.1 First Wort 0 min 14.39 55.6%
2 g Sorachi Ace2 g Sorachi Ace Hops Pellet 11.1 Boil 10 min 4.94 44.4%
4.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Mash 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3.80 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 16 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 qt BIAB Infusion 166 °F 152 °F 30 min
1 qt Sparge 160 °F 160 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.64 g | 10.6 qt) 2.14 8.5  
Mash volume with grains (equipment estimates 2.89 g | 11.6 qt) 2.38 9.5  
Grain absorption losses -0.39 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.01 g | 8 qt) 1.5 6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.3 5.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 1.3 g | 5.2 qt) 1.25 5  
Total: 2.14 8.5
Equipment Profile Used: System Default
 
Notes

Japanese white rice instead of flaked rice.

Ferment schedule:
-3 days at 50°F
-3-days at 55°F
-2 days at 60°F
-2 days at 65°F
-Check gravity and rest for 2 days if needed then repeat if necessary
-2 day diacetyl rest at 68°F

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  • Last Updated: 2020-09-25 16:07 UTC