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AI SuperDry

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.37 gallons
Post Boil Size: 7.33 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday December 13th 2025
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1.042
1.009
4.3%
15.4
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5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 61.9%
3 lb Rice3 lb Rice 35.5 1 28.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 13 50%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 10 min 1.65 25%
10 g Saaz10 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.77 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
6.24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 9.37 37.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.01 g | 24.1 qt) 7.33 29.3  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.32 g | 29.3 qt) 6 24  
Total: 10.93 43.7
Equipment Profile Used: System Default
 
Notes

Dry Enzyme (Amyloglucosidase) to the fermenter. This ensures the yeast eats every possible sugar, driving the FG down to 1.006 or lower.

Temp: Ferment at 10–12°C (50–54°F) for 14 days, then perform a 2-day diacetyl rest at 18°C (65°F) before lagering cold for 4+ weeks.

Sulfate-to-Chloride Ratio: Aim for 1.5:1 or 2:1. A higher sulfate ratio helps the hop bitterness feel sharp and the finish feel "crispier" rather than round or malty.

Mash pH: Target 5.2–5.4

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  • Last Updated: 2025-12-13 23:15 UTC