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Lager

181 calories 15.1 g 0.440 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 181 calories (Per 0.440L)
Carbs: 15.1 g (Per 0.440L)
Created: Monday February 26th 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.14 kg Malteurop - Pilsen Malt4.14 kg Pilsen Malt 37.44 3.04 89.6%
253 g Weyermann - Carapils253 g Carapils 34.5 4.11 5.5%
230 g Weyermann - Munich Type I230 g Munich Type I 38 14.51 5%
4,623 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.80 g Northern Brewer13.8 g Northern Brewer Hops Pellet 10.5 Boil 60 min 17.57 32.4%
28.75 g Saaz28.75 g Saaz Hops Pellet 2.6 Boil 15 min 4.5 67.6%
42.55 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Fining Boil 15 min.
5.75 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1.15 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.72 bar       Temp: 3 °C       CO2 Level: 2.45 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
16.6 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 67 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
11.5 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.9
Mash volume with grains 16
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 21.5 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

If you have temperature control:
Ferment at 12C for 6 days.
Increase temp to 15C for 2 days
Increase temp to 17C for 1 day, Check gravity has reached full attenuation
Then 2 weeks at 5C
Then Keg and lager for as long as you can wait.

Otherwise ferment as at a stable temperature for 10 - 14 days between 15 - 20 C, however lager for as long as you can up to 6 weeks before drinking.

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  • Last Updated: 2025-10-30 06:52 UTC