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Stanislaus

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 30 min
Batch Size: 7.75 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Scharf
No Chill: 60 minute extended hop boil time
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday July 3rd 2019
1.066
1.012
7.1%
35.9
5.7
5.8
2.03
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Bob's Red MIll - Corn Grits14 lb Corn Grits $ 0.00 / lb
$ 0.00 		15 1 50.7%
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 25.3%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 7.2%
2 lb US - Flaked Wheat2 lb Flaked Wheat $ 0.05 / lb
$ 0.10 		34 2 7.2%
280 g Cane Sugar280 g Cane Sugar - (late boil kettle addition) $ 0.35 / lb
$ 0.22 		46 0 2.2%
1.50 lb Bob's Red MIll - Corn Grits1.5 lb Corn Grits 15 1 5.4%
0.50 lb Bob's Red MIll - Corn Grits0.5 lb Corn Grits 15 35 1.8%
27.62 lbs / $ 0.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Newport29 g Newport Hops Leaf/Whole 15.5 First Wort 0 min 25.26 34.9%
20 g Horizon20 g Horizon Hops $ 1.00 / oz
$ 0.71 		Leaf/Whole 12.5 Whirlpool at 160 °F 20 min 24.1%
14 g Artisan - UK Archer14 g UK Archer Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 5 Dry Hop Day 0 16.9%
10 g Sterling10 g Sterling Hops $ 1.37 / oz
$ 0.48 		Pellet 8.7 Boil 5 min 7.12 12%
10 g Crystal10 g Crystal Hops $ 1.50 / oz
$ 0.53 		Pellet 4.3 Boil 5 min 3.52 12%
83 g / $ 1.72
 
Other Ingredients
Amount Name Cost Type Use Time
72.33 g chopped, pre-soaked Straw for Lauter Other Sparge 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1.03 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
CellarScience - Berlin lager
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
CellarScience - Baja
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
50 - 57 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
CellarScience - German
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.25 oz       Temp: 65 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 qt cereal Mash unmalted grains Steeping -- 212 °F 15 min
9.8 qt add 9.5 qt ground water to drop to 125/130F Infusion 65 °F 125 °F 20 min
decoct 10 qt, bring to boil and add back in Decoction -- 145 °F 40 min
decoct 9.5 qt, boil for 30 min Decoction -- 157 °F 15 min
5.2 qt Fly Sparge -- 212 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.97 gal (55.89 qt). Suggest reducing initial water volume to 9.84 gal (39.36 qt) and adding 1.97 gal (7.89 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.75 qt/lb 11.81 47.3  
Mash volume with grains 13.97 55.9  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume 0.06 0.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 8.25 33  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil volume (equipment estimates 7.48 g | 29.9 qt) 7.75 31  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Estimated amount in fermentor 7.72 30.9  
Total: 11.88 47.5
Equipment Profile Used: System Default
 
Notes

Decoction makes it 2-4 SRM darker than calc is suggesting.

Amber version uses all wheat and rye toasted to 65 (500F for 20 min)(16 SRM).

Dunkles version is the Amber along with 2 lbs of corn roasted to 65L (21 SRM)

take 2.8 gal, liquor back with 2.5 gal to make a 3.75% beer (

take 4.5gal, liquor- back with .75 gal to make 6% beer. (32 IBU, 5 SRM) (32IBU, 16SRM), (28 IBU, 21SRM)

"IPA" base (7.5%): add an extra .5 LBS sugar, up FWH charge to 3.1OZ (65IBU). Then Scale up to 8.75 gal, take 5.25 gal for 7.5% "IPA" (65IBU); and take 3 gal and liquor back with 2.25 gal for 4.3% "APA" (38 IBU).

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  • Last Updated: 2025-07-27 14:27 UTC