Canadian Lager - Beer Recipe - Brewer's Friend

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Canadian Lager

145 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.67 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 8.2 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday August 29th 2025
11.8 °P
2.5 °P
5.0%
27.8
7.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.30 kg Mississipi Mills - Pilsner - CA - Mississipi Mills - Pilsner4.3 kg CA - Mississipi Mills - Pilsner 36 3.52 100%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 First Wort 0 min 10.65 33.3%
4 g Chinook4 g Chinook Hops Pellet 13 Boil 75 min 8.48 13.3%
4 g Cascade4 g Cascade Hops Pellet 7 Boil 15 min 2.17 13.3%
2 g Chinook2 g Chinook Hops Pellet 13 Boil 15 min 2.01 6.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 15 min 4.49 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.82 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 449 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
treated
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
16.42 L Strike 72 °C 63 °C 90 min
Decoction 63 °C 72 °C 60 min
Decoction 72 °C 78 °C --
11.25 L Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.7
Mash volume with grains 18.5
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 17.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 27.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

too lazy to map out decoction mash (drunk recipe) but it includes a rest at 72C

adjust pH to 5,1 at the end of boil. if you're an "ichiban shibori" believer (or want to save time and water) don't sparge. fwiw the sparge water temp doesn't matter. it's recommended to condition yeast in separate unhopped wort and then pitch that liquid yeast. zinc is important for yeast, 5mg in a solution for in the fermenter would suffice. cold-condition near zero. also yes lactic acid isn't reinheitsgebot compliant.

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  • Last Updated: 2025-09-03 09:02 UTC