Hey, you got your Orange in my Lager! -- Citrus Lager - Beer Recipe - Brewer's Friend

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Hey, you got your Orange in my Lager! -- Citrus Lager

166 calories 13.8 g 12 oz
Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday March 19th 2024
1.051
1.008
5.7%
18.4
5.3
5.3
44.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 2.19 / lb
10.95
36.8 1.8 47.6%
4 lb Rahr - White Wheat4 lb White Wheat 2.05 / lb
8.20
39.1 3.2 38.1%
1 lb Flaked Oats1 lb Flaked Oats 2.29 / lb
2.29
33 2.2 9.5%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt 2.49 / lb
1.25
37 25 4.8%
10.50 lbs / 22.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hallertau Blanc0.4 oz Hallertau Blanc Hops 2.49 / oz
1.00
Pellet 9.9 Boil 60 min 14.59 57.1%
0.15 oz Hallertau Blanc0.15 oz Hallertau Blanc Hops 2.49 / oz
0.37
Pellet 9.9 Boil 15 min 2.71 21.4%
0.15 oz Hallertau Blanc0.15 oz Hallertau Blanc Hops 2.49 / oz
0.37
Pellet 9.9 Boil 5 min 1.09 21.4%
0.70 oz / 1.74
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 g Pickling Salt Water Agt Mash 1 hr.
7 each Fermcap Fining Boil 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
1.50 oz Sweet Orange Peel 2.55 / oz
3.83
Flavor Boil 5 min.
0.30 g Potassium Metabisulfite Water Agt Kegging --
3.83
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
7.99 / each
15.98
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 412 B cells required
15.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Using 100% HyVee RO
***
Yield goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Assuming 10.50lb grain, .7oz hops, 9g total water:
pre-boil target 7.69 Grain loss 1.31 g
after hops loss 7.66 Hops loss 0.03 g
post-boil 6.28 Boil loss 1.38 g
post-chill 6.03 Chill loss 0.25 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 6.5g mash-in @158F Infusion -- 152 °F 60 min
3 gal Pre-boil target = 7.69g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.84 g | 35.4 qt) 9.31 37.3  
Mash volume with grains (equipment estimates 9.68 g | 38.7 qt) 10.15 40.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

1) Rehydrate the yeast packets at 62F; info/link below.
2) Add Fermcap prior to boil
3) Add Whirlflock 15 mins before end of boil
4) Ferment at 50F until reaching .002 - .005 above FG
5) Raise 3F per day for ~6days until 68F, then hold for 3days
5) Add PMB when kegging

***
Rehyrdration info from: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 to 30 minutes
3) Gently stir and pitch the resultant cream into the fermentation vessel.

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  • Last Updated: 2024-04-23 02:47 UTC