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House Lager

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Joja
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday May 13th 2023
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OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 21

1.045
1.007
5.0%
23.6
3.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Brewers Malt 2-Row4.5 lb Brewers Malt 2-Row 37 1.8 56.3%
0.50 lb German - Vienna0.5 lb Vienna 37 4 6.3%
3 lb German - Bohemian Pilsner3 lb Bohemian Pilsner 38 1.9 37.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 15.33 57.1%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 3.6 Boil 30 min 6.66 28.6%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 3.6 Boil 10 min 1.57 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Ascorbic Acid Water Agt Mash 1 hr.
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Strike 151 °F 149 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Element set to ~1000w

Mash temp ~147 - 150 (set to 151)

~4.8 PH after 2 minutes

boiled for 75min. post boil 4.75g. transfered 4.25.

Added 1 little scoop of calcium carbonate
Did not add lactic acid

~5.0 PH - then PH meter stopped working!!!!
wait 5 mintes and cool sample next time!!!!
Do not dip probe past cap

~5.35 - 5.5 final at preboil!!!

5 gallons after boil

Pre Boil: 1.038
Post Boil (OG):
FG:

Shake keg and pitch at 60 (53-64)
do not carbonate after pitching

TAKE PRE AND POST BOIL READING



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  • Last Updated: 2023-07-07 01:13 UTC