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Harpo

149 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.85 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Herr Stein
Hop Utilization: 99%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday October 31st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bairds - Maris Otter Finest Ale Malt 7 lb Maris Otter Finest Ale Malt 37.7 2.5 82.4%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 17.6%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz perle0.66 oz perle Hops Pellet 5.4 Boil 60 min 13.72 24.8%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 15 min 2.39 18.8%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 0 min 18.8%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 5 min 1.44 28.2%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.8 Boil 5 min 0.54 9.4%
2.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.40 ml Lactic acid Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.87 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
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
7.6 gal Beta amylase rest Temperature 129 °F 129 °F 15 min
7.6 gal beta rest Temperature 129 °F 147 °F 30 min
7.6 gal Alpha amylase rest Temperature 147 °F 158 °F 30 min
7.6 gal mash out Temperature 175 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.6 qt) 8.16 32.7  
Mash volume with grains (equipment estimates 9.09 g | 36.4 qt) 8.84 35.4  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.85 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
 
Notes

St. Paddys day lager. Adapted from Barclay Perkins original 1962 logs. They used up to 17% corn and mycozyme, (alpha-amylase).

Malt forward. Very clear yellow, crisp and good body, lasting head even when ice cold. Needs at least a month lagering.

  • Barclay Perkins logs show a Danish/Copenhagen yeast. I prefer S-23 yeast because it attenuates well and very clean but I've substituted 34/70 also. Just remember to ferment in the low temp range and do a good diacetyl rest with S-23 to avoid any "fruity" flavors.

  • A step mash at 129, 147° and 158° for 30 min each with mash out at 170° for 15 min brings out the best.

    -This beer really benefits from lagering, 4 weeks min, 6 weeks really cleans it up nicely.
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  • Last Updated: 2026-01-17 21:03 UTC