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Lager Test UK 1

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Saturday January 30th 2016
1.044
1.007
4.9%
20.3
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 8.51 45.5%
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 6.51 45.5%
1 lb United Kingdom - Crystal 15L1 lb Crystal 15L 34 38.53 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 20.31 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Aroma 0 min 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
45 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 404 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Decoction -- 131 °F 10 min
4 qt Decoction -- 145 °F 40 min
4.6 qt Decoction -- 158 °F 20 min
5 qt Decoction -- 168 °F 10 min
16 qt Sparge -- 172 °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 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 6.24 g | 25 qt) 6.69 26.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Brewed 2/7/16
OG 1.050
adjusted hops due to AA 6 instead of 4.
Added yeast at 68 degrees.

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  • Last Updated: 2016-02-07 23:48 UTC