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Schnitzengiggle Lager

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Volzhausen
Rating:
5.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday May 28th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Avangard - Pale 2-Row9.75 lb Pale 2-Row 37 2 97.5%
4 oz Weyermann - Carahell4 oz Carahell 34 10 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 60 min 19.39 83.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 1.92 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
2 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Saginaw Township
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 7 11 6 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 160 °F 151 °F 90 min
1.875 gal Sparge 170 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.56 g | 34.2 qt) 8 32  
Mash volume with grains (equipment estimates 9.36 g | 37.4 qt) 8.8 35.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Get 96c of water at 161 degrees and mash for 90 minutes (Mash temp 151). Drain wort. Add 30c of water at 175 degrees for sparge/mash-out. Drain wort. 90-minute boil adding bittering hops straight away. At 10min, add flavor hops/Irish moss. Cool to under 60 degrees. Pitch White Labs WLP830 German Lager yeast
Lagering: Ferment at 49 degrees for 1-2 weeks. Syphon into secondary container. Begin lagering at 50 degrees and steadily increase temperature to 65 (cellar temp) over 2-3weeks. After that, bring beer to 65-70 degrees for 3 days (diacetyl rest). Transfer to keg and age at 34-35 degrees for another few weeks.

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  • Last Updated: 2023-11-03 17:43 UTC