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League Freestyle (AG)

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 27.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 85% (brew house)
Source: LoB Kit
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Saturday March 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg New Zealand - BEST Pilsen Malt (BESTMALZ)2.3 kg BEST Pilsen Malt (BESTMALZ) 38.1 3.5 46.9%
2.30 kg Gladfield German Pilsner Malt2.3 kg Gladfield German Pilsner Malt 37.3 4 46.9%
300 g Sour Grapes Malt300 g Sour Grapes Malt 12.4 4 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 10.1 Boil 60 min 21.75 13.3%
15 g Riwaka15 g Riwaka Hops Pellet 6.2 Boil 10 min 3.63 10%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 10.1 Aroma 15 min 16.19 20%
25 g Motueka25 g Motueka Hops Pellet 8.2 Aroma 15 min 10.95 16.7%
35 g Riwaka35 g Riwaka Hops Pellet 6.2 Dry Hop 5 days 23.3%
25 g Motueka25 g Motueka Hops Pellet 8.2 Dry Hop 5 days 16.7%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Saccharification Infusion -- 65 °C 75 min
Mash Out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.1 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 27.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.5 L) 23
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

This recipe uses a lager yeast that is tolerant of warmer fermentation temperatures while maintaining a clean fermentation profile. If possible, ferment at the cool end of the range (12C - 15C). The beer will benefit from lagering for at least 2 weeks if kegged or after bottle conditioning is complete. It will continue to improve if stored cool.

  1. If flavour minerals are available, add to boil only as mash pH is taken care of with acid malt.
  2. If available, add kettle finings and yeast nutrient 15 min before the end of boil.
  3. Cool the wort to 85C, add the whirlpool hops and maintain the temp at 85C for 20 min before continuing to chill to pitching temp.
  4. It is recommended that the yeast be rehydrated per the manufacturers instructions. Pitch at 12C - 15C and maintain until fermentation is nearing completion.
  5. Once fermentation slows (~7 - 10 days), raise temp to 18C for a diacetyl rest and add the dry hop addition.
  6. After 5 days, cold crash to 2C and let lager for at least a week before packaging.
  7. Carbonate to 2.7 volumes of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-21 23:13 UTC