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Level 2 Lager

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53.5 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday October 23rd 2021
1.048
1.010
4.9%
34.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Gladfield - German Pilsner Malt9 kg German Pilsner Malt 37.3 2.03 88.2%
0.40 kg Gladfield - Gladiator Malt0.4 kg Gladiator Malt 37.3 5.08 3.9%
0.40 kg Gladfield - Sour Grapes Malt Acid0.4 kg Sour Grapes Malt Acid 12.4 2.03 3.9%
0.40 kg Gladfield - Dextrose Sugar0.4 kg Dextrose Sugar 46 0 3.9%
10.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Lemon drop30 g Lemon drop Hops Pellet 14.5 Boil at 100 °C 60 min 23.2 30%
30 g Lemon drop30 g Lemon drop Hops Pellet 14.5 Boil 10 min 8.41 30%
20 g Lemon drop20 g Lemon drop Hops Pellet 14.5 Boil 5 min 3.08 20%
20 g Lemon drop20 g Lemon drop Hops Pellet 14.5 Dry Hop 5 days 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.60 g Whirlfloc Fining Mash 0 min.
10 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.1 L. Suggest reducing initial water volume to 45.4 L and adding 10.7 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.4
Mash volume with grains 35.9
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 37.2 L) 34.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 56.1 L) 53.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 64  
Equipment Profile Used: System Default
 
Notes

My Guten 50 has a real life max of 45 pre boil, so I boiled another 10ltr and let it cool and added to the fermenter pre pitch.

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  • Last Updated: 2021-11-15 03:21 UTC