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PB0037 Irish-inspired Red Lager 08/26/2021

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Rives
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created Friday August 20th 2021
1.047
1.008
5.0%
18.5
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Rahr - Standard 2-Row110 lb Standard 2-Row 36.8 1.8 56.1%
55 lb Gambrinus - Munich - Light 10L55 lb Munich - Light 10L 37.3 10 28.1%
10 lb Rahr - High DP Distillers Malt10 lb High DP Distillers Malt 35 2.75 5.1%
4 lb Dingemans - Cara 45 4 lb Cara 45 34.5 47 2%
2 lb Crisp Malting - Crystal Extra Dark - 120L2 lb Crystal Extra Dark - 120L 35 120 1%
2 lb Crisp Malting - Pale Chocolate2 lb Pale Chocolate 32.7 220 1%
3 lb Crisp Malting - Roasted Barley3 lb Roasted Barley 31.28 520 1.5%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.1%
196 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz East Kent Goldings18 oz East Kent Goldings Hops Pellet 5 First Wort 90 min 18.49 100%
18 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
70.33 gal Strike 150 °F 60 min
70 gal Sparge 170 °F --
Starting Mash Thickness: 1.45 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
9.47 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 90 min.
18 g Whirfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
25 Pounds
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1655 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.14 psi       Temp: 30 °F       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
70 gal strike water at 163 F
salts and acid per "other ingredients"
~70 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator
 
Notes

add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil
Adjust hop quantity based on actuall AA% of hops vs. recipe assumption

18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil

02 for 20 min at 1 L/min
add 25 g ALDC just before yeast pitch
pitch after full 6 bbl batch is at 50F
pitch entire container of harvested Saflager W-34/70 from cold box

when 1 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly test, crash to 40 F over a few days, 5 deg per day
harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.

Carb to 2.6 volumes C02.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-04 02:01 UTC
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