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DIY El Dorado American Lager V2

154 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
URL: https://fallclassic.oregonbrewcrew.org/
Created: Wednesday July 27th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 6-Row8 lb Standard 6-Row 36.3 2.3 72.7%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 22.7%
0.50 lb Weyermann - Barke Vienna0.5 lb Barke Vienna 36 3.4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g BSG - Magnum6 g Magnum Hops Pellet 11 Boil 60 min 8.16 33.3%
8 g El Dorado8 g El Dorado Hops Pellet 16 Boil 60 min 15.82 44.4%
4 g El Dorado4 g El Dorado Hops Pellet 16 Boil 10 min 2.87 22.2%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
2.20 tsp Yeast Nutrient Other Boil 10 min.
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.70 g Gypsum Water Agt Mash 1 hr.
2.42 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 441 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 3 10 50 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Infusion 152 °F 150 °F 90 min
mash out 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.85 g | 35.4 qt) 8.33 33.3  
Mash volume with grains (equipment estimates 9.73 g | 38.9 qt) 9.21 36.8  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

2nd place in the Standard American Beer category, 2022 Oregon Fall Classic Homebrew Competition
https://fallclassic.oregonbrewcrew.org/

------------------------
Rahr 6 row & Sugar Creek white corn

(What happened: 90 min mash -> 6 row slower and lower conversion???)

Hops loose in kettle.

Chill immediately at end of 60 min boil.

Allow to sit covered x 1 hr prior to draining to FV

Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity. Once SG has stabilized, cold crash x 7 days adding gelatin on day 4. Biofine 5 mL in the keg.



Award Winning Recipe
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  • Last Updated: 2022-11-15 02:32 UTC