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Dreamhouse - American Lager

158 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Dudams Beer
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday May 16th 2025
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1.048
1.012
4.7%
22.6
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - North Star Pils9 lb North Star Pils 36.3 1.7 82.8%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.2%
14 oz Briess - Goldpils Vienna Malt14 oz Goldpils Vienna Malt 36.8 3.5 8%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Artisan - Magnum0.3 oz Magnum Hops Pellet 9.9 Boil 60 min 11.49 7%
1 oz Artisan - Hersbrucker1 oz Hersbrucker Hops Pellet 3.3 Boil 15 min 6.33 23.3%
0.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops Pellet 6.1 Boil 5 min 2.35 11.6%
0.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops Pellet 6.1 Whirlpool at 170 °F 10 min 1.16 11.6%
1 oz Artisan - Hersbrucker1 oz Hersbrucker Hops Pellet 3.3 Whirlpool at 170 °F 10 min 1.26 23.3%
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 6.1 Dry Hop at 58 °F 2 days 23.3%
4.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 95 min.
1.60 g Calcium Chloride (anhydrous) Water Agt Mash 95 min.
1.50 g Epsom Salt Water Agt Mash 95 min.
2 ml Lactic acid Water Agt Mash 95 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 60 60 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 131 °F 168 °F 95 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.72 g | 34.9 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 9.59 g | 38.3 qt) 9.56 38.2  
Grain absorption losses -1.36 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.02 0.1  
Volume into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Mash
131 °F / 55 °C 10 min (beta-glucan)

147 °F / 64 °C 60 min (high fermentability)

158 °F / 70 °C 15 min (head & body)

Mash-out 168 °F / 76 °C 10 min.
pH 5.3; recirc clear; lauter.

Boil & chill
60 min vigorous boil; follow hop schedule. Chill to 50 °F / 10 °C and oxygenate 12 ppm.

Fermentation & lagering
Pitch ≈ 300 B cells at 50 °F.

Hold 50 °F until 1.024 (≈ 50 % attenuated).

Raise to 60 °F; hold 72 h; add dry-hop day 1 of rest.

Crash 2 °F per day to 32 °F; lager 3-4 weeks.

Package at 2.5 vol CO₂ (spund at 15 psi from 1.018 for natural sparkle if preferred).

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  • Last Updated: 2025-08-01 15:23 UTC