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DIY El Dorado American Lager V1

167 calories 16.1 g 12 oz
Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 75 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created Friday March 11th 2022
1.051
1.011
5.2%
23.1
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Bestmalz - BEST Pilsen7.5 lb BEST Pilsen 37 1.9 68.2%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 22.7%
0.50 lb Avangard - Vienna0.5 lb Vienna 37.7 3.5 4.5%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.5%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz El Dorado0.35 oz El Dorado Hops Pellet 16 Boil 60 min 19.17 63.6%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 16 Boil 10 min 3.97 36.4%
0.55 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.3 gal Infusion 150 °F 60 min
mash out 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
2.20 tsp Yeast Nutrient Other Boil 10 min.
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
5.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 477 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 10 50 65 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Hops loose in kettle.

Chill immediately at end of 60 min boil.

Ferment at 50F x 7 days, then raise to 54F x 3 days, then raise to 58F x 3 days, then raise to 62F x 3 days. Once SG has stabilized, cold crash x 7 days adding gelatin finings on day 4. Biofine 5 mL in the keg.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2022-09-12 14:58 UTC
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