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Sovereign Light Lager

Method: BIAB
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 99% (ending kettle)
Source: Andrew Whitaker
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Sunday December 12th 2021

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

15.7

SRM (morey):

4.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.27 lb	Rahr - Standard 2-Row3.27 lb Standard 2-Row	36.8	1.8	38.5%
0.50 lb	Briess - Dark Munich Malt 30L0.5 lb Dark Munich Malt 30L	36	30	5.9%
1.73 lb	Briess - Brewers Malt 2-Row1.73 lb Brewers Malt 2-Row	37	1.8	20.4%
3 lb	US - Brewers Corn Syrup3 lb US - Brewers Corn Syrup	40.9	1	35.3%
8.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sovereign1 oz Sovereign Hops	Pellet	4.4	Boil	60 min	15.02	50%
1 oz	Sovereign1 oz Sovereign Hops	Pellet	4.4	Boil	1 min	0.65	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Sovereign (Pellet)		15.67	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Gypsum		Water Agt	Mash	1 hr.
6 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - Swiss Lager Yeast S-189

Amount:	1 Each	Cost:
Attenuation (custom):	66%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

34557

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
46	15	120	182	95	217.1
Mash Chemistry and Brewing Water Calculator

Notes

Brewed via BIAB Method on 12/12/2021 with Connor Cox.
Mash temp = 8 gallons of 152 degrees F for 60 minutes (strike = 155 degrees F).

Starting gravity = 1.021 g/L (vol. = 7.75 gals) with no syrup
OG = 1.054 g/L (vol. = 6.00 gals) with syrup.
FG = 1.012 g/L via refractometer correction.

Put in cool garage to ferment. On day 1 yeast was fermenting at 58-60 degrees F, on day two the temp was 66 degrees F, on day three the temp was 68-70 with a slight hint of Sulfur, but not harsh (very lager-ish).

On Thursday December 30th, 2021 the beer was kegged with no gelatin.

Last Updated and Sharing

602

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Brews

Public: Yup, Shared
Last Updated: 2022-01-02 18:57 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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