Lager 917 - Beer Recipe - Brewer's Friend

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Lager 917

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Amber Lager
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday September 21st 2021
1.062
1.011
6.7%
31.1
11.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Viking - Extra pale malt15 lb Extra pale malt 37.6 1.8 39%
15 lb Viking - Pilsner Malt15 lb Pilsner Malt 37 1.9 39%
5 lb Viking - Vienna5 lb Vienna 37 3.6 13%
2.50 lb United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats 33 10 6.5%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 2.6%
38.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
88 g Artisan - Willamette (5 AA)88 g Artisan - Willamette (5 AA) Hops Pellet 7.1 Boil 60 min 24.09 45.6%
15 g Liberty (4 AA)15 g Liberty (4 AA) Hops Pellet 6.1 Boil 60 min 3.53 7.8%
45 g Hallertau Mittelfruh (3.75 AA)45 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.2 Boil 15 min 2.76 23.3%
45 g Hallertau Mittelfruh (3.75 AA)45 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.2 Boil 3 min 0.69 23.3%
193 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
34.34 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 1468 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 qt Strike 125 °F 120 °F 30 min
12 qt 210F H20 to raise to next target Infusion 210 °F 145 °F 30 min
12 qt 210F H20 to raise to next target Infusion 210 °F 154 °F 30 min
12 qt 210F H20 to raise to next target Infusion 210 °F 165 °F 20 min
12 qt 170 F H20 to rinse grains Sparge 170 °F 165 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.76 gal (75.02 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.76 gal (27.02 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.52 gal (70.07 qt). Suggest reducing strike water volume to 8.92 gal (35.68 qt) and adding 5.52 gal (22.07 qt) sparge/top-off. 14.44 57.8  
Strike water volume at mash thickness of 1.5 qt/lb 14.44 57.8  
Mash volume with grains 17.52 70.1  
Grain absorption losses -4.81 -19.3  
Remaining sparge water volume (equipment estimates 9.38 g | 37.5 qt) 10.63 42.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.76 g | 75 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 25.06 100.3
Equipment Profile Used: System Default
 
Notes

The majority of this batch fermented with Saflager W34/70

Smaller amounts will be fermented with

WL800
Kveik Hornindal
Wyeast 2124

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  • Last Updated: 2021-10-18 00:08 UTC