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Light lager

161 calories 11.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Monday April 3rd 2023
1.050
1.005
5.9%
15.8
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 73.7%
1 lb Rice1 lb Rice 35.5 1 10.5%
1 lb Cane Sugar1 lb Cane Sugar 46 0 10.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 30 min 8.11 33.3%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 10 min 7.65 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 75 min.
1 g Epsom Salt Water Agt Mash 75 min.
1 g Table Salt Water Agt Mash 75 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
1 g Baking Soda Water Agt Mash 75 min.
5 g Lactic acid Water Agt Mash 75 min.
 
Yeast
White Labs - Hornindal Kveik Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Crystal Geyser
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31.2 3.7 25.2 47 56.8 26.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 158 °F 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.77 g | 35.1 qt) 8.24 33  
Mash volume with grains (equipment estimates 9.45 g | 37.8 qt) 8.92 35.7  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

Brewed 4/3
Rice: 158 degrees with 8oz of maris otter for 15 min then pressure cooked for 10min
6gallon batch

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  • Last Updated: 2023-04-08 22:06 UTC