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Dream Lager

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.83 liters
Post Boil Size: 21.1 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday March 1st 2023
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OG: 1.049 FG: 1.010 ABV: 5.2% IBU: 27

1.047
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5.1%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 3%
0.35 kg Joe White - Vienna Malt0.35 kg Vienna Malt 35.9 3.37 7.1%
0.15 kg Bestmalz - BEST Caramel Pils0.15 kg BEST Caramel Pils 37 2.43 3%
4.30 kg Bestmalz - BEST Pilsen4.3 kg BEST Pilsen 37 1.9 86.9%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5.2 Boil 10 min 5.3 24.4%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5.2 Boil 60 min 14.63 24.4%
2 g Hallertau Tradition (Germany)2 g Hallertau Tradition (Germany) Hops Pellet 5.2 First Wort 90 min 1.72 2.4%
40 g Hallertau Tradition (Germany)40 g Hallertau Tradition (Germany) Hops Pellet 5.2 Whirlpool at 85 °C 10 min 3.17 48.8%
82 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
8 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
19.17 L Strike 68 °C 62 °C 45 min
Decoction 62 °C 71 °C 45 min
1 L Top Off 71 °C 77 °C 10 min
10 L Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 16.1
Mash volume with grains (equipment estimates 19.3 L) 19.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.6 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 29.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.1
Going into fermentor 21
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Melbourne West water with 0.5g gypsum & 0.4g calcium sulphate added to 30L kettle water before splitting into 15L for mash and 15Lfor sparge. Sparge water then topped up to 18l with boiled water.

Rehydrated 2 x 24/70 yeast packets in a 2L grain & grape starter; Sprinked into starter @23C after a 10min boil then chill.

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  • Last Updated: 2024-10-06 02:14 UTC