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Matty's Pale Lager

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Chris Nastasi
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday October 27th 2025
1.047
1.010
4.9%
11.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb Avangard - Pilsner16.5 lb Pilsner 37.3 1.7 92.4%
0.69 lb Flaked Corn0.6875 lb Flaked Corn 40 0.5 3.9%
0.35 lb Avangard - Light Munich0.35 lb Light Munich 37 8 2%
0.31 lb Bob's Red MIll - Corn Grits0.3125 lb Corn Grits 15 1 1.8%
17.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz US Magnum0.7 oz US Magnum Hops Pellet 8.9 Boil 60 min 11.89 41.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 each Wort chiller Other Boil 20 min.
2 each Whirlfloc Fining Boil 15 min.
1.10 tsp Yeast Nutrient Other Mash 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.04 psi       Temp: 41 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
6 gal Single infusion Temperature 154 °F 154 °F 60 min
Mash out Temperature 154 °F 169 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.31 gal (53.26 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.31 gal (5.26 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.69 26.8  
Mash volume with grains 8.12 32.5  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume (equipment estimates 9.1 g | 36.4 qt) 9.04 36.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.31 g | 53.3 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.73 62.9
Equipment Profile Used: System Default
 
Notes

Boil 5oz. of Grits AND A SMALL AMOUNT OF PILSNER MALT for 5 minutes. Then add to mash.

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  • Last Updated: 2025-10-30 18:24 UTC