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Ken's Heiny Lager

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Daly
Rating:
1.00 (1 Review)

Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday October 15th 2015
1.055
1.013
5.5%
24.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 87.8%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 9.8%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 10.05 45.5%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 12.54 27.3%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.04 27.3%
2.75 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 770 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30.75 qt Protein Rest (135.3) Decoction -- 127 °F 20 min
Add decoction 5.75 12 Qt Decoction -- 154 °F 90 min
28.75 qt Sparge to Mash Out Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.35 gal (49.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.35 gal (1.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) 7.53 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.35 g | 49.4 qt) 12.4 49.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.21 60.9
Equipment Profile Used: System Default
 
Notes

-(4) 2-Day yeast starters required. (2 at Kildow's)
-Single decoction, protein rest 20 minutes.
-Pull 12 Quarts of Mash and heat to 209 degrees. Rest 20 minutes.
-Boil 22 minutes and add back to Mash.
-Stir and Mash 90 minutes.
-Sparge and Mash Out as normal.
-First Fermentation at 52 Degrees for 27 Days.
-Warm 2 Days to 64 degrees.
-Stage down 2 degrees per day until 40 degrees.
-Lager at 34 Degrees for 7 weeks.

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  • Last Updated: 2017-10-24 12:59 UTC