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Low Tide Lager

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10.95 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday June 21st 2025
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OG: 1.047 FG: 1.009 ABV: 4.9% IBU: 19

1.055
1.011
5.8%
18.7
3.3
5.2
58.91
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb Briess - Brewers Malt 2-Row16.5 lb Brewers Malt 2-Row $ 1.40 / lb
$ 23.10 		37 1.8 84.6%
3 lb Flaked Corn3 lb Flaked Corn $ 2.45 / lb
$ 7.35 		40 0.5 15.4%
19.50 lbs / $ 30.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Willamette1 oz Willamette Hops Pellet 5.5 Boil 30 min 7.95 25%
1 oz Charles Faram - Willamette1 oz Willamette Hops Pellet 3.9 Boil 23 min 4.85 25%
1 oz Saaz1 oz Saaz Hops $ 36.00 / lb
$ 2.25 		Pellet 3.5 Boil 15 min 3.27 25%
1 oz Charles Faram - Willamette1 oz Willamette Hops Pellet 3.9 Boil 10 min 2.66 25%
4 oz / $ 2.25
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid $ 1.25 / oz
$ 0.63 		Water Agt Mash 0 min.
7 gal Distilled Water $ 1.37 / gal
$ 9.59 		Water Agt Mash 0 min.
$ 10.22
 
Yeast
Imperial Yeast - L09 Que Bueno
Amount:
1 Each
Cost:
$ 15.99 / each
$ 15.99
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
47 - 55 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 770 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 770 B cells required
$ 15.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 4 9 16 10 0.1
7 gallons of distilled water and 6.5 of my local tap water were used to lower the mineral count into the range of a pilsner.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Strike 152 °F 147 °F 60 min
Starting Mash Thickness: 2.77 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.06 gal (60.26 qt). Suggest reducing strike water volume to 10.44 gal (41.76 qt) and adding 3.06 gal (12.26 qt) sparge/top-off. 13.5 54  
Strike water volume at mash thickness of 2.77 qt/lb 13.5 54  
Mash volume with grains 15.06 60.3  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 0.08 g | 0.3 qt) 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.9 g | 43.6 qt) 10.95 43.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.64 54.6
Equipment Profile Used: System Default
 
Notes

This is a split batch.

Batch 1 features the Que Bueno yeast fermented under 1 bar of pressure. Should give about a 4.9% beer.

Batch 2 features the Cali "Lager" yeast that is fermented at room temperature. In addition to that, this one also had 2 limes zested and soaked in 3 oz of Tequila for the duration of fermentation. This was then added at packaging. Should give a 5.2% beer.

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  • Last Updated: 2025-07-20 20:51 UTC