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175 calories 18.7 g 12 oz
Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 83% (brew house)
Source: TEB
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created Wednesday October 24th 2018
1.053
1.014
5.18%
24.28
3.25
5.68
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pilsner9.5 lb Pilsner 37 1.8 100%
9.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 24.28 100%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
3.20 g Calcium Chloride Water Agt Mash 0 min.
2.50 g Epsom Salt Water Agt Mash 0 min.
1.10 g Gypsum Water Agt Mash 0 min.
1.90 g Epsom Salt Water Agt Boil 0 min.
2.40 g Calcium Chloride Water Agt Boil 0 min.
0.80 g Gypsum Water Agt Boil 0 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 409 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 0 25 5 0 62
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.24 37  
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 5.68 22.7  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.81 31.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 5.5 22  
Total: 9.62 38.5
 
Notes

2 step starter with one WLP - 838- each starter 2 liters - 500 B+ cells

Ferment at 50F until 2-5 points from final gravity then raise temp to 65F until finish fermentation

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  • Last Updated: 2018-11-03 21:04 UTC