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Awesome Recipe

227 calories 50.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 5 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 50.2 g (Per 12oz)
Created: Thursday September 20th 2018
1.063
1.053
1.4%
0.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 100%
8 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Ginger Root Shredded Spice Mash 25 min.
0.25 each Ginger Root Shredded Spice Whirlpool 20 min.
0.75 each Ginger Root Shredded Spice Primary 2 days
2 g Lemon Zest Flavor Primary 2 days
0.50 each Lemon Juice Flavor Whirlpool 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
15%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 3.1 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tsp Gypsum in mash, 1/4 tsp cacl in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Temperature -- 148 °F 45 min
3.4 gal Mash Out Temperature -- 168 °F 10 min
0.5 gal Batch Sparge -- 172 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 1.38 g | 5.5 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.63 g | 14.5 qt) 3.5 14  
Boil off losses -0.13 -0.5  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

Mash to 1.06
Sparge and boil for 5 minutes to sanitize
Cool down to 120 add ginger/lemon juice and steep down to 75
Move to fermenter with additional ginger and lemon zest
Add yeast
Ferment for 2-3 days to 1.055 then chill to fridge temps with gelatin.
Move to keg and add Potasium Sorbate and Campden Tablet
After 3-5 days move to carbonating keg and carb. Bottle off keg

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  • Public: Yup, Shared
  • Last Updated: 2018-09-20 20:14 UTC