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German Lager

149 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Helles
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Sunday December 23rd 2018
1.046
1.007
5.2%
20.1
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg German - Pilsner4.4 kg Pilsner 38 1.6 89.2%
0.15 kg German - Carapils0.15 kg Carapils 35 1.3 3%
0.20 kg American - Munich - Light 10L0.2 kg Munich - Light 10L 33 10 4.1%
0.04 kg American - Victory0.04 kg Victory 34 28 0.8%
0.04 kg German - Melanoidin0.04 kg Melanoidin 37 25 0.8%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2%
4.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 60 min 16.8 71.4%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Aroma 15 min 3.33 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
3.90 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Decoction -- 55 °C 10 min
Decoction -- 65 °C 40 min
Decoction -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 34.8
Mash volume with grains (equipment estimates 35 L) 38.1
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 22C and wait for 30 minutes
Aerate wort
Drop temp to 12C for 10 days
Increase temp to 18C for 4 days.
Check FG achieved. Drop temp to Lager at 0C for 7 days
Transfer to keg w Biofine and carbonate

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  • Public: Yup, Shared
  • Last Updated: 2019-01-12 23:33 UTC