Un-Censored Lagunitas Clone - Beer Recipe - Brewer's Friend

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Un-Censored Lagunitas Clone

219 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 13.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Network / Jeremy Marshall
Calories: 219 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Tuesday December 15th 2015
15.9 °P
5.5 °P
5.7%
36.4
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.65 lb Canadian - Pale 2-Row9.65 lb Pale 2-Row 36 1.75 74.2%
1.35 lb Canadian - Munich Light1.35 lb Munich Light 34 10 10.4%
1.10 lb American - Wheat1.1 lb Wheat 38 1.8 8.5%
0.85 lb United Kingdom - Crystal 60L0.85 lb Crystal 60L 34 60 6.5%
0.05 lb United Kingdom - Roasted Barley0.05 lb Roasted Barley 29 550 0.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Willamette27 g Willamette Hops Pellet 4.5 Boil 60 min 15.67 37.2%
4.60 g Horizon4.6 g Horizon Hops Pellet 12.5 Boil 60 min 7.42 6.3%
16 g Willamette16 g Willamette Hops Pellet 4.5 Boil 30 min 7.14 22.1%
2.30 g Centennial2.3 g Centennial Hops Pellet 10 Boil 30 min 2.28 3.2%
4.60 g Cascade4.6 g Cascade Hops Pellet 7 Boil 30 min 3.19 6.3%
9 g Centennial9 g Centennial Hops Pellet 10 Boil 1 min 0.5 12.4%
9 g Liberty9 g Liberty Hops Pellet 4 Boil 1 min 0.2 12.4%
72.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       Amount: 15psi       CO2 Level: 2.6 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Add gypsum to mash and a pinch to boil kettle at start of 60min boil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.25 qt Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

When beer gets around 5.5-6 degrees Plato, raise temp to 70 degrees for 48 hour diacetyl rest.

Rack beer off yeast after fermentation is complete.

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  • Last Updated: 2015-12-15 05:58 UTC