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Collab American Light Lager

119 calories 9.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.2 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 119 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
Created: Thursday June 29th 2023
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OG: 1.039 FG: 1.008 ABV: 4.1% IBU: 10

1.037
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 6-Row5.5 lb Pale 6-Row 35 1.8 36.7%
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 36.7%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 10%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 10%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cluster0.75 oz Cluster Hops Pellet 6.5 Boil 60 min 9.84 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.04 g Gypsum Water Agt Mash 1 hr.
0.47 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.89 g Epsom Salt Water Agt Mash 1 hr.
0.47 g Canning Salt Water Agt Mash 1 hr.
0.74 g Gypsum Water Agt Sparge 15 min.
0.34 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
1.35 g Epsom Salt Water Agt Sparge 15 min.
0.34 g Canning Salt Water Agt Sparge 15 min.
2 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
4.73 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - American Lager OYL-103
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 675 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
American Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11.5 5.2 5.2 16.5 36.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.45 gal Strike 152 °F 146 °F 60 min
6.75 gal Batch Sparge 180 °F 165 °F 15 min
Starting Mash Thickness: 2.7 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.53 gal (50.11 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 0.53 gal (2.11 qt) sparge/top-off.    
Strike water volume at mash thickness of 2.7 qt/lb 9.45 37.8  
Mash volume with grains 10.57 42.3  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 6.75 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.45 g | 49.8 qt) 14.2 56.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.2 64.8
Equipment Profile Used: System Default
 
Notes

5L yeast starter per carboy yields 1.91M cells / mL / Plato
Strike water @ 151.63 F to hit 146 F

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  • Last Updated: 2023-07-06 20:42 UTC