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Mar-a-lager

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Monday January 21st 2019
1.049
1.007
5.4%
26.8
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg American - Pilsner3.8 kg Pilsner 37 1.8 100%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfrüh60 g Hallertau Mittelfrüh Hops Pellet 3.5 Boil 30 min 21.68 66.7%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 10 min 5.11 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 g Yeast Nutrient Water Agt Boil 10 min.
3.64 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 65 °C 30 min
Sparge Fly Sparge -- 75 °C 5 min
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9.9
Mash volume with grains 12.4
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 18.9 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 25.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Mash low. Ferment at 64 F for four days, then raise temperature to 69 F for 10 days. Cold crash to below 50 F and add 8 g gelatin. After two days, keg and lager for one week.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-21 20:18 UTC