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Everyside Lager- ES

165 calories 13.4 g 0.5 L
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 300 liters (ending kettle volume)
Pre Boil Size: 300 liters
Pre Boil Gravity: 9.1 °P (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Jamie Morris
Calories: 165 calories (Per 0.5L)
Carbs: 13.4 g (Per 0.5L)
Created: Wednesday May 8th 2024
9.1 °P
1.4 °P
4.1%
25.1
2.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 kg American - Pilsner36 kg Pilsner 37 1.8 85.7%
5 kg American - Carapils (Dextrine Malt)5 kg Carapils (Dextrine Malt) 33 1.8 11.9%
1 kg Bestmalz - BEST Acidulated1 kg BEST Acidulated 35.9 2.81 2.4%
42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Tettnanger500 g Tettnanger Hops Pellet 4.5 Boil 60 min 21.54 68.5%
230 g Tettnanger230 g Tettnanger Hops Pellet 4.5 Boil 10 min 3.59 31.5%
730 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
15 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 4088 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 9 14 26 26 89
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
200 L Infusion 85 °C 65 °C 70 min
100 L Infusion 70 °C 77 °C 10 min
100 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 309.35 L. Suggest reducing initial water volume to 45.4 L and adding 263.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 181.02 L. Suggest reducing initial water volume to 17.68 L and adding 135.62 L sparge/top-off. 153.3
Strike water volume at mash thickness of 3.7 L/kg 153.3
Mash volume with grains 181
Grain absorption losses -42
Remaining sparge water volume 189.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 309.4 L) 300
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3.7
Post boil volume (equipment estimates 290.7 L) 300
Estimated amount in fermentor 300
Total: 342.9  
Equipment Profile Used: System Default
 
Notes

Dough in with at 150°F for an hour, mash out, vorlauft and lauter as usual. Allow the wort to stand covered on low heat, 165–180°F for at least 30 minutes before bringing to a boil. There’s no reason you couldn’t mash out at 175 or so and then just go shopping before coming back to vorlauft. I can always use an excuse to extend the brewday.

Chill to 48–50°F before pitching. Increase temperature to 58°F on day 10 and allow to reach terminal gravity.

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  • Last Updated: 2026-02-18 17:18 UTC