Lawson Lager - Beer Recipe - Brewer's Friend

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Lawson Lager

118 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.2 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Sean Dawson
Rating:
5.00 (1 Review)

Hop Utilization: 94%
Calories: 118 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Monday March 8th 2021
1.039
1.007
4.3%
33.7
3.6
5.5
31.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Voyager Craft Malt - Atlas Latrobe3.75 kg Atlas Latrobe $ 5.00 / kg
$ 18.75 		37.6 2.03 94.9%
0.20 kg Voyager Craft Malt - Heritage Rye0.2 kg Heritage Rye $ 6.80 / kg
$ 1.36 		38.5 3.05 5.1%
3.95 kg / $ 20.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum (15 AA) / 100 Grams7 g Magnum (15 AA) / 100 Grams Hops Pellet 15 Boil 60 min 15.27 14.9%
20 g Hallertau Tradition (Germany) (5 AA) / 50 Grams20 g Hallertau Tradition (Germany) (5 AA) / 50 Grams Hops $ 0.12 / g
$ 2.48 		Pellet 5 Boil 30 min 11.18 42.6%
20 g Hallertau Tradition (Germany) (5 AA) / 50 Grams20 g Hallertau Tradition (Germany) (5 AA) / 50 Grams Hops $ 0.12 / g
$ 2.48 		Pellet 5 Boil 15 min 7.22 42.6%
47 g / $ 4.96
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
1.25 g Brewtan B Other Mash 1 hr.
1 g Brewtan B Other Boil 12 min.
15 ml Biofine Clear Fining Kegging --
1 each Servomyces Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
$ 6.20 / each
$ 6.20
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 6.20 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 2 6 8 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Strike -- 67 °C 60 min
7.8 L Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.9
Mash volume with grains 14.5
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17.9 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 19.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

Just want to make a simple refreshing lager with a lower ABV.

Chucked 10% rye in to see if it adds a little extra flavour.

Fermenting the S-23 at 16 degrees is a bit over the optimum temp but I didn’t notice any bad side effects.

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  • Last Updated: 2021-04-20 08:11 UTC