Japanese style dry lager - Beer Recipe - Brewer's Friend

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Japanese style dry lager

162 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Pup Malt
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday February 16th 2026
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Pilsner(BIAB)

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OG: 1.054 FG: 1.016 ABV: 5.0% IBU: 33

1.050
1.007
5.6%
31.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb Briess - Brewers Malt 2-Row7.25 lb Brewers Malt 2-Row 37 1.8 76.3%
2.25 lb Rice2.25 lb Rice 35.5 1 23.7%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Yakima Valley Hops - Perle0.9 oz Perle Hops Pellet 5.7 Boil 60 min 22.63 31%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2 Boil 15 min 4.38 34.5%
1 oz Saaz1 oz Saaz Hops Pellet 2.5 Boil 10 min 4 34.5%
2.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Glucoamylase Enzyme Other Primary 0 min.
1 each Irish Moss Fining Mash 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °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
7.5 gal Electric brewing system Infusion 168 °F 149 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.05 g | 32.2 qt) 8.94 35.8  
Mash volume with grains (equipment estimates 8.81 g | 35.2 qt) 9.7 38.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Attempt at Japanese dry lager. Added glucoamylase enzyme to primary. Added clarityferm at primary. Irish moss and yeast nutrient added at 10 minutes left in boil. Chilled with plate chiller and coil chiller.

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  • Last Updated: 2026-02-17 00:14 UTC