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Lager-Style Citrus Pale Ale

194 calories 19.7 g 500 ml
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Simbol Brewing Co.
Calories: 194 calories (Per 500ml)
Carbs: 19.7 g (Per 500ml)
Created: Tuesday May 31st 2022
1.042
1.010
4.3%
28.7
2.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 64.7%
5 lb Flaked Corn5 lb Flaked Corn 40 0.5 29.4%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil at 212 °F 60 min 11.29 12.5%
2 oz Motueka2 oz Motueka Hops Pellet 7 Boil at 212 °F 15 min 11.2 25%
5 oz Motueka5 oz Motueka Hops Pellet 7 Whirlpool at 170 °F 30 min 6.25 62.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
3.75 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc tablet Water Agt Boil 15 min.
3 oz Dried lime peel Flavor Boil 5 min.
6 ml Amylo 300 Other Primary 0 min.
 
Yeast
Escarpment Labs - Krispy
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
64.4 - 86 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal RO water Infusion 152 °F 152 °F 60 min
4 gal RO water Batch Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.55 gal (62.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.55 gal (14.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.74 gal (70.94 qt). Suggest reducing initial strike volume to 10.64 gal (42.56 qt) and adding 5.74 gal (22.94 qt) sparge/top-off. 16.38 65.5  
Strike water volume (equipment estimates 17.93 g | 71.7 qt) 16.38 65.5  
Mash volume with grains (equipment estimates 19.29 g | 77.1 qt) 17.74 70.9  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.55 g | 62.2 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 13.19 52.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Volume into fermentor 13 52  
Total: 16.38 65.5
Equipment Profile Used: System Default
 
Notes

FG SHOULD BE 1.000, NOT 1.009

Add whirlfloc tablet @ 15 mins (boil)
Add 6 ml amylo @ fermentation to get to FG 1.000

SG is typically between 1.044-1.048.
ABV is 5.8% to 6.3%.

Three weeks from grain to glass:
Dry hop Day 10
Keg Day 17
Drink Day 20-21

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  • Last Updated: 2024-07-16 00:58 UTC