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"Murican Lager

192 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 5.4 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Andrew Whitaker
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday November 21st 2022
1.058
1.014
5.8%
12.5
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Rahr - Standard 2-Row9.5 lb Standard 2-Row 36.8 1.8 95%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 6.1 Mash 60 min 2.28 37.8%
23 g Cascade23 g Cascade Hops Pellet 6.1 Boil 17 min 10.18 62.2%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
34557
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.7 15 120 182 226 49.8
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.02 36.1  
Mash volume with grains 9.8 39.2  
Grain absorption losses -1.25 -5  
Hops absorption losses (mash) -0.02 -0.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 5.97 g | 23.9 qt) 5.4 21.6  
Estimated amount in fermentor 5.4 21.6  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Brewed on 11/21/2022 via BIAB method.

First time to try mash hopping. Used 14 g of Cascade in a 60 minute mash.

Strike temp = 158, Mash temp = 154 degrees F for 60 minutes.
SG = 10.4 Brix = 1.042 g/L
OG = 14.2 Brix = 1.0577 g/L
FG = 7.6 Brix = 1.014 g/L after correction

Kegged on 12/05/22. Put in freezer at 36 F and 12 psi.

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  • Last Updated: 2022-12-10 20:54 UTC