John Adams Boston Lager - Beer Recipe - Brewer's Friend

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John Adams Boston Lager

166 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday October 8th 2019
1.050
1.014
4.6%
31.6
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 76.9%
1 lb American - Vienna1 lb Vienna 35 4 10.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.1%
8 oz German - CaraRed8 oz CaraRed 34 20 5.1%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 2.6%
156 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.26 41.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 11.84 33.3%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 1 min 0.5 25%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
1 tsp Whirlfloc Water Agt Boil 1 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 1 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 352 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11 psi       Temp: 34 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
16 quarts distilled
4 quarts tap total
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.6 qt Step 1 mash protein rest Strike 128 °F 122 °F 30 min
Step 2 Acid rest Temperature -- 140 °F 30 min
Step 3 Final rest Temperature -- 155 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.47 29.9
Equipment Profile Used: System Default
 
Notes

3 step infusion mash
60 minute boil
OG = 1.040
2nd G 1.015
3.28?

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-10-21 12:42 UTC