Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Stride Lager

36 calories 3.6 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 400 liters (fermentor volume)
Pre Boil Size: 400 liters
Post Boil Size: 1600 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 36 calories (Per 330ml)
Carbs: 3.6 g (Per 330ml)
Created Wednesday December 9th 2020
1.012
1.003
1.2%
5.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Lager7.5 kg Lager 38 1.4 31.9%
2.50 kg Torrified Wheat2.5 kg Torrified Wheat 36 2 10.6%
2 kg Crisp Malting - Dextrin Malt2 kg Dextrin Malt 36.8 1.8 8.5%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 12.8%
2.50 kg Honey Malt2.5 kg Honey Malt 37 25 10.6%
3.50 kg American - Caramel / Crystal 80L3.5 kg Caramel / Crystal 80L 33 80 14.9%
2.50 kg Rolled Oats2.5 kg Rolled Oats 33 2.2 10.6%
23.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Barth-Haas - Styrian Savinjski Golding100 g Styrian Savinjski Golding Hops Leaf/Whole 5.25 Boil 60 min 3.04 18.2%
150 g Styrian Goldings150 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 20 min 2.89 27.3%
300 g Styrian Goldings300 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 0 min 54.5%
550 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
58.8 L Strike 67 °C 30 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Yeast Nutrient Other Mash 0 min.
12 g Protafloc Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 430 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Lactic Acid 310ml
Gypsum 96
CaCl 67
Mash Chemistry and Brewing Water Calculator
 
Notes

1.Strike Temperature 89ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 17ºC
7.Maximum fermentation temperature 17ºC (Fermentation time 24 hours approx.)
9.When gravity approaching 1009º, cool rapidly (as possible) down to 5ºC to 7ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.6 Vols

Last Updated and Sharing
 
61
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-10 15:54 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top