Oz Lager - Beer Recipe - Brewer's Friend

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Oz Lager

10073 calories 1170.4 g 19.5 L
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: 10073 calories (Per 19.5L)
Carbs: 1170.4 g (Per 19.5L)
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
 
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
 
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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.9 L) 39.2
Mash volume with grains (equipment estimates 45 L) 43.3
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 32
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 26
Top off amount 0
Volume into fermentor 26
Total: 39.2  
Equipment Profile Used: System Default
 
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

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  • Public: Yup, Shared
  • Last Updated: 2021-02-08 02:10 UTC