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Backyard Brew

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Doc Farmer
Hop Utilization: 95%
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday February 28th 2020
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5.0
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 77.6%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 12.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
5.50 oz American - Caramel / Crystal 40L5.5 oz Caramel / Crystal 40L 34 40 3%
11.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Northern Brewer1.3 oz Northern Brewer Hops Pellet 6.9 Boil 60 min 30.51 56.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.2 Boil 10 min 3.21 21.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.2 Whirlpool 0 min 1.77 21.7%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Sparge 1 hr.
2.29 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 520 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
American Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 6 8 13 37 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.35 gal Strike @125F Strike 133 °F 125 °F 20 min
Raise temp to 148F Temperature 122 °F 148 °F 60 min
Mash out Temperature 148 °F 169 °F 10 min
5 gal Sparge @170F Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.35 17.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.98 g | 23.9 qt) 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Cool the wort to ~54F before pitching the yeast.
Fermentation temperature should be ~52-54F until high attentuation begins to slow. This may take anywhere from 3 to 6 days.
When SG < 1.025 : [OG(1-0.75Attenuation)] -> 1.058(1-0.750.75) perform a diacetyl rest by raising the temperature to 65F and hold it there until FG is reached.
Lager by slowly dropping the temperature (<6 degrees/day) to ~33F. Hold it at this temperature for 2-4 weeks.

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  • Last Updated: 2026-07-20 15:21 UTC