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Fader Clone

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Friday January 15th 2021

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

21.0

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Pilsner10 lb Pilsner	38	1.6	90.9%
1 lb	German - Vienna1 lb Vienna	37	4	9.1%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	15 min	8.08	33.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	5 min	2.52	33.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	10.42	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	8.08	33.3%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	2.52	33.3%
1 oz	Hallertau Mittelfruh (Pellet)	10.42	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.48 gal		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 50 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	10 min.
5 tbsp	Yeast Nutrient		Other	Boil	0 min.

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 150 degrees for 60 minutes before mashing out at 170.

After sparge, boil for 60 - 90 Minutes to obtain desired wort volume.

Ferment at 48-50 degrees F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60 degrees F for 48 hours ( diacetyl rest). Cellar at 32-34 degrees F for an additional 4 weeks.

2/03/2021 OG: 1.059 2/14/20210 FG 1.012

Last Updated and Sharing

455

Views

Brews

Public: Yup, Shared
Last Updated: 2021-02-14 19:48 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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