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Stride Lager

36 calories 3.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 400 liters (fermentor volume)
Pre Boil Size: 400 liters
Post Boil Size: 1600 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.012 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 36 calories (Per 330ml)
Carbs: 3.6 g (Per 330ml)
Created: Wednesday December 9th 2020
1.012
1.003
1.2%
5.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Lager7.5 kg Lager 38 1.4 31.9%
2.50 kg Torrified Wheat2.5 kg Torrified Wheat 36 2 10.6%
2 kg Crisp Malting - Dextrin Malt2 kg Dextrin Malt 36.8 1.8 8.5%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 12.8%
2.50 kg Honey Malt2.5 kg Honey Malt 37 25 10.6%
3.50 kg American - Caramel / Crystal 80L3.5 kg Caramel / Crystal 80L 33 80 14.9%
2.50 kg Rolled Oats2.5 kg Rolled Oats 33 2.2 10.6%
23.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Barth-Haas - Styrian Savinjski Golding100 g Styrian Savinjski Golding Hops Leaf/Whole 5.25 Boil 60 min 3.04 18.2%
150 g Styrian Goldings150 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 20 min 2.89 27.3%
300 g Styrian Goldings300 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 0 min 54.5%
550 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Yeast Nutrient Other Mash 0 min.
12 g Protafloc Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 430 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Lactic Acid 310ml
Gypsum 96
CaCl 67
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
58.8 L Strike 82 °C 67 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 408.45 L. Suggest reducing initial water volume to 45.4 L and adding 363.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 74.26 L. Suggest reducing strike water volume to 29.89 L and adding 28.86 L sparge/top-off. 58.8
Strike water volume at mash thickness of 2.5 L/kg 58.8
Mash volume with grains 74.3
Grain absorption losses -23.5
Remaining sparge water volume (equipment estimates 374.1 L) 365.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 408.5 L) 400
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.8
Post boil Volume (equipment estimates 400 L) 1600
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 1600 L) 400
Total: 424.4  
Equipment Profile Used: System Default
 
Notes

1.Strike Temperature 89ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 17ºC
7.Maximum fermentation temperature 17ºC (Fermentation time 24 hours approx.)
9.When gravity approaching 1009º, cool rapidly (as possible) down to 5ºC to 7ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.6 Vols

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  • Last Updated: 2022-01-10 15:54 UTC