Lager SMaSH (228) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lager SMaSH (228)

140 calories 13.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daily Beer Recipes
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Thursday June 29th 2017
1.046
1.010
4.7%
26.5
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.80 kg German - Floor-Malted Bohemian Pilsner4.8 kg Floor-Malted Bohemian Pilsner 38 3.31 100%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Vic Secret10 g Vic Secret Hops Pellet 12 Boil 60 min 16.08 11.1%
40 g Vic Secret40 g Vic Secret Hops Pellet 12 Boil 5 min 10.44 44.4%
40 g Vic Secret40 g Vic Secret Hops Pellet 12 Dry Hop 3 days 44.4%
90 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 395 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.5
Mash volume with grains 20.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 20 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Fermentation:
When gravity falls below 1.020, raise temp to 14-15 deg c.
When gravity is stable over consecutive days, drop temp to 0 deg c and condition for 2-4 weeks before packaging.

Last Updated and Sharing
 
1,292
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-29 21:53 UTC