1870 Weber Lager - Beer Recipe - Brewer's Friend

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1870 Weber Lager

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 90 min
Batch Size: 12.2 gallons (fermentor volume)
Pre Boil Size: 17.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charles Pickering
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday December 5th 2023
1.058
1.014
5.8%
36.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.16 lb Flaked Rice8.16 lb Flaked Rice 40 0.5 28.5%
15 lb American - Pale 6-Row15 lb Pale 6-Row 35 1.8 52.4%
2.65 lb Bestmalz - BEST Chit Malt2.65 lb BEST Chit Malt 23 1.4 9.3%
2.80 lb German - Vienna2.8 lb Vienna 37 4 9.8%
28.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hop Union - US Hallertau1 oz US Hallertau Hops Leaf/Whole 4.8 Boil 90 min 7.89 20%
1 oz Magnum1 oz Magnum Hops Leaf/Whole 15 Boil 60 min 23.06 20%
1 oz Hop Union - US Hallertau1 oz US Hallertau Hops Leaf/Whole 4.8 Boil 10 min 2.68 20%
2 oz Hop Union - US Hallertau2 oz US Hallertau Hops Leaf/Whole 4.8 Whirlpool 0 min 2.95 40%
5 oz / $ 0.00
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 153 °F 145 °F 40 min
4.7 gal Sparge 168 °F 160 °F 40 min
4.7 gal Decoction -- 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 145 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.64 gal (58.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.64 gal (10.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.81 gal (59.22 qt). Suggest reducing strike water volume to 9.71 gal (38.84 qt) and adding 2.81 gal (11.22 qt) sparge/top-off. 12.52 50.1  
Strike water volume at mash thickness of 1.75 qt/lb 12.52 50.1  
Mash volume with grains 14.81 59.2  
Grain absorption losses -3.58 -14.3  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 8.71 34.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.64 g | 58.6 qt) 17.4 69.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12.28 49.1  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 12.2 48.8  
Total: 21.23 84.9
Equipment Profile Used: System Default
 
Notes

Pitch Yeast at 45º and allow it to rise to target temperature of 48º
Once specific gravity reaches 50% ( 1.036) raise temp to 54º until full gravity is reached 1.058
then drop temp 2º per day until it reaches 32º
lager on the yeast for several weeks

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  • Last Updated: 2023-12-13 22:14 UTC