Lemondrop Lager - Beer Recipe - Brewer's Friend

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Lemondrop Lager

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: The Yeast Within
Hop Utilization: 94%
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday June 21st 2022
1.047
1.011
4.7%
29.4
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Bohemian Pilsner4.5 kg Bohemian Pilsner 38 1.9 100%
4.50 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Lemondrop25 g Lemondrop Hops Pellet 6 Boil 60 min 18.11 25%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.32 25%
25 g Lemondrop25 g Lemondrop Hops Pellet 6 Aroma 0 min 25%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Aroma 0 min 25%
100 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Lactic acid Water Agt Mash --
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bern, Bümpliz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Beta Rest Strike 68 °C 65 °C 40 min
Alpha Rest Temperature 68 °C 72 °C 20 min
Mash Out Temperature 72 °C 77 °C 15 min
Vorlauf 77 °C 77 °C --
20 L MIGHT NEED LESS WATER Sparge 80 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 17.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Recipe adaptet from KC Helles:

YEAST
White Labs WLP835 German X Lager

DIRECTIONS
Mill the grains and follow these steps for a decoction mash: Mash in at 144°F (62°C) and hold 20 minutes; raise the temperature to 149°F (65°C) and hold 20 minutes; raise the temperature to 162°F (72°C) and hold 20 minutes; remove one-third of the mash and boil it for 15 minutes (or remove two-thirds and boil the remaining one-third, depending on what works best for your system); return the boiled portion to the main mash, which should bring the temperature to about 171°F (77°C).

Vorlauf until runnings are clear, then run off into kettle. Sparge the grains and top up as necessary to obtain 6.8 gallons (25.7 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill the wort to 46°F (8°C), aerate, and pitch the yeast. Ferment at 50°F (10°C). When the gravity has dropped to about 1.018 (4.5°P), increase the temperature to 54°F (12°C). When beer has fermented completely, decrease the temperature by about 4°F (2°C) per day until you reach 39°F (4°C). Hold there for 4 days, then decrease the temperature to 32°F (0°C) and lager for at least 3 weeks—preferably longer.

BREWER’S NOTES
Use German malt varieties, or this beer will not taste right. Our supplier is IREKS, based in Kulmbach, Bavaria. Our house yeast is from Klosterbrauerei Andechs in Bavaria (and WLP835 may be from the same source). We pitch 22–24 million cells per milliliter.

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  • Last Updated: 2022-06-26 09:32 UTC