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Mountain Lager

177 calories 13.9 g 0.440 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 177 calories (Per 0.440L)
Carbs: 13.9 g (Per 0.440L)
Created: Wednesday December 20th 2023
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1.044
1.006
4.9%
24.1
7.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.63 kg Malteurop - Pilsen Malt2.63 kg Pilsen Malt 37.44 3.04 87.5%
187.50 g Crisp Malting - Munich Malt187.5 g Munich Malt 37 25.19 6.2%
187.50 g Weyermann - Carapils187.5 g Carapils 34.5 4.11 6.2%
3,005 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g African Queen9 g African Queen Hops Pellet 10.8 Boil 60 min 18.6 24%
28.50 g Saaz28.5 g Saaz Hops Pellet 2.8 Boil 10 min 5.54 76%
37.50 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8.25 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 83.3 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
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
10.5 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 70 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
9 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 10 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 9.6
Mash volume with grains 11.6
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 15.2 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 12c for 5 to 7 days, then raise temp to 16/17c for a further two days. Check gravity level. If fully attenuated drop temp to 5c for 4 weeks. or as long as you can wait, Bottle or Keg and wait a further two weeks for secondary carbonation

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  • Last Updated: 2026-01-19 12:19 UTC