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Light Citrus Lager (9.5L)

Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)

Created: Wednesday January 26th 2022

Original Gravity:

1.040

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

17.9

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Voyager Craft Malt - Pale Schooner2 kg Pale Schooner	35.9	2.1	50%
0.50 kg	Flaked Corn0.5 kg Flaked Corn	40	0.5	12.5%
1 kg	Voyager Craft Malt - Winter Wheat Janz1 kg Winter Wheat Janz	38.8	2.54	25%
0.50 kg	Rice Hulls0.5 kg Rice Hulls	0	0	12.5%
4 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13 g	Azacca13 g Azacca Hops	Pellet	14.7	Boil	30 min	16.85	16.3%
15 g	Azacca15 g Azacca Hops	Pellet	14.7	Boil	1 min	1.09	18.8%
32 g	Azacca32 g Azacca Hops	Pellet	14.7	Dry Hop	5 days		40%
20 g	Citra20 g Citra Hops	Pellet	11	Dry Hop	5 days		25%
80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Azacca (Pellet) 60 g Azacca (Pellet) Hops	17.94	75.1%
20 g	Citra (Pellet) 20 g Citra (Pellet) Hops		25%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	(a) Strike at 67 for 5, (b) Reduce to 62 for 30, (c) increase to 67 for 30, (d) Increase to 72 for 30, (e) Mash out for 5	Strike	67 °C	67 °C	90 min
6 L		Sparge	78 °C	78 °C	5 min
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Gypsum	Water Agt	Mash	2 hr.
2 g	Calcium Chloride	Water Agt	Mash	2 hr.
1 g	Whirlfloc	Water Agt	Boil	15 min.
1 g	Diammonium Phosphate (DAP)	Other	Boil	15 min.
4 g	Go-Ferm	Other	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Treat the 21L of water and adjust to pH 5.3. Heat to 67 degrees Celsius. Leave 15L in the mash tun.
Crack grains and maize. Add rice hulls. Strike the water at 67 degrees Celsius. Follow mash schedule.
Mash out at 78 degrees Celsius for 5 minutes.
Bring 3L of water to 80 degrees Celsius and ready this water for sparging.
Remove grain and sparge the grain. Boil the wash at this point and prepare for the hopping. Allow grain to drain.
When the wash is boiling, follow the hop schedule for 30 minutes. At 15 minutes, add a whirlfloc tablet, go-ferm and DAP.
Using an immersion chiller, cool the wort until it is at 15 degrees Celsius for pitching. Ferment at 15 psi for 2 weeks. Suspend a hop-sock of the dry-hops inside the fermenter with a magnet. Drop into the wort after the yeast head has subsided (~1 week).
After 2 weeks, transfer to a fermenter to clarify and age for a further 2-4 weeks. Serve at 3 degrees and 0.5 bar in a 9.5L corny keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-01-31 11:27 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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