King of the Hill - Beer Recipe - Brewer's Friend

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King of the Hill

160 calories 13.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.009 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 97%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday October 19th 2022
1.049
1.008
5.4%
10.6
4.0
n/a
49.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen - (late boil kettle addition) $ 5.40 / lb
$ 32.40 		42 2 88.9%
6 lbs / $ 32.40
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L $ 0.20 / oz
$ 1.60 		35 10 7.4%
4 oz Briess - American Honey Malt4 oz American Honey Malt 37.7 25 3.7%
$ 1.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Willamette15 g Willamette Hops $ 2.99 / oz
$ 1.58 		Pellet 4.5 Boil at 212 °F 45 min 10.55 100%
15 g / $ 1.58
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed $ 1.69 / oz
$ 1.69 		Spice Boil 5 min.
1 oz Tangerine Peel $ 2.99 / oz
$ 2.99 		Spice Boil 5 min.
0.50 each Whirlfloc $ 2.59 / each
$ 1.30 		Water Agt Boil 5 min.
1.50 oz Isinglass Liquid Fining Secondary 7 days
$ 5.98
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 68 °F       CO2 Level: 2.73 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal 150 °F 160 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.65 g | 26.6 qt) 2.09 8.4  
Mash volume with grains (equipment estimates 6.65 g | 26.6 qt) 2.15 8.6  
Grain absorption losses (steeping) -0.09 -0.4  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.09 8.4
Equipment Profile Used: System Default
 
Notes

This will be my attempt to make a light extract lager.

  1. Warm your water to 150-160 F. Steep your specality grains for 20 minutes. Remove the grains from the water after 20 minutes, taking special care not to squeeze the bag.

  2. Start your boil. After 15 minutes, add 15 grams of Willamette hops.

  3. At 50 minutes, briefly pause your boil and add your Pilsen DME. Resume your boil immediately.

  4. After 55 minutes, add your corriander seed, Tangerine Peel, and 1/2 Whirlfloc tablet to the boil.

  5. Stop the boil at 60 minutes and remove your spices and hops.

  6. Using refrigerated water, bring your temperature down to pitching temperature for your yeast. Use an ice bath if necessary for your wort. You should have 5.5 gallons of total water in your fermentor.

  7. Once fermentation has slowed after a few days, move to your secondary vessel and add 1.5 fl oz. of Isinglass liquid.

  8. Bottle once fermentation has ceased.
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  • Last Updated: 2022-12-25 19:22 UTC