Dream Lager - Beer Recipe - Brewer's Friend

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Dream Lager

136 calories 12 g 330 ml
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.92 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Wednesday March 1st 2023
1.045
1.008
4.9%
29.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 3.1%
0.25 kg Joe White - Light Munich0.25 kg Light Munich 35.9 5.25 5.2%
0.15 kg Joe White - Caramalt0.15 kg Caramalt 34.5 21.17 3.1%
4.30 kg Gladfield - German Pilsner Malt4.3 kg German Pilsner Malt 36.3 2.03 88.7%
4.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 18.15 50%
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 20 min 10.99 50%
80 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:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 353 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 15.8
Mash volume with grains 19
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19.9 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 29.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
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: 2024-02-24 00:31 UTC