Lager Avoine - Beer Recipe - Brewer's Friend

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Lager Avoine

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 121.05 liters
Post Boil Size: 112.35 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 95%
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Monday April 7th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Castle Malting - Chateau Pilsen Malt13 kg Chateau Pilsen Malt 1.00 € / kg
13.00 € 		37 2 61.2%
4.50 kg Flaked Oats4.5 kg Flaked Oats 1.50 € / kg
6.75 € 		33 2.2 21.2%
1.75 kg Castle Malting - Château Wheat Blanc1.75 kg Château Wheat Blanc 1.00 € / kg
1.75 € 		38 1.8 8.2%
2 kg Rice Hulls2 kg Rice Hulls 1.00 € / kg
2.00 € 		0 0 9.4%
21.25 kg / 23.50 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops 30.00 € / kg
2.10 € 		Pellet 3.75 Boil 60 min 6.34 33.3%
70 g Yakima Chief Hops - Centennial70 g Centennial Hops 40.00 € / kg
2.80 € 		Pellet 9.3 Boil 60 min 15.72 33.3%
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops 30.00 € / kg
2.10 € 		Pellet 3.75 Whirlpool at 75 °C 15 min 33.3%
210 g / 7.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7.60 g Gypsum Water Agt Mash 0 min.
15.80 g Calcium Chloride Water Agt Mash 0 min.
5 g Canning Salt Water Agt Mash 0 min.
17.80 ml Lactic acid Water Agt Mash 0 min.
15 g Ascorbic Acid Water Agt Mash 0 min.
9.60 g Gypsum Water Agt Sparge 0 min.
20 g Calcium Chloride Water Agt Sparge 0 min.
6.40 g Canning Salt Water Agt Sparge 0 min.
13.30 ml Lactic acid Water Agt Sparge 0 min.
20 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
6 Each
Cost:
5.00 € / each
30.00 €
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 403 B cells required
30.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Saint-Jorioz
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
63 L Strike 69 °C 67 °C 60 min
80 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.75 L. Suggest reducing initial water volume to 45.4 L and adding 71.35 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.53 L. Suggest reducing strike water volume to 31.38 L and adding 28.13 L sparge/top-off. 59.5
Strike water volume at mash thickness of 2.8 L/kg 59.5
Mash volume with grains 73.5
Grain absorption losses -21.3
Remaining sparge water volume (equipment estimates 79.4 L) 83.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 116.8 L) 121.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 110.4 L) 112.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 112 L) 110
Total: 143.2  
Equipment Profile Used: System Default
 
Notes

Low converstion with wheat and oat.
Be carefull, mash longer

Pitch temp: 12°C (54°F)

Ferment at: 12–14°C (54–57°F) for 5–7 days

Diacetyl rest: Raise to 18°C (64°F) for 2 days after activity slows

Cold crash: Down to 1–2°C (34–36°F) for 3–7 days

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  • Last Updated: 2025-04-20 08:44 UTC