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Schnitzengiggle Lager

164 calories 16 g 12 oz
Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Volzhausen
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Saturday May 28th 2022
1.050
1.011
5.2%
21.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Avangard - Pale 2-Row9.75 lb Pale 2-Row 37 2 97.5%
4 oz Weyermann - Carahell4 oz Carahell 34 10 2.5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 60 min 19.39 83.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 1.92 16.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Strike 151 °F 90 min
1.875 gal Sparge 160 °F 30 min
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Get 96c of water at 161 degrees and mash for 90 minutes (Mash temp 151). Drain wort. Add 30c of water at 175 degrees for sparge/mash-out. Drain wort. 90-minute boil adding bittering hops straight away. At 10min, add flavor hops/Irish moss. Cool to under 60 degrees. Pitch White Labs WLP830 German Lager yeast
Lagering: Ferment at 49 degrees for 1-2 weeks. Syphon into secondary container. Begin lagering at 50 degrees and steadily increase temperature to 65 (cellar temp) over 2-3weeks. After that, bring beer to 65-70 degrees for 3 days (diacetyl rest). Transfer to keg and age at 34-35 degrees for another few weeks.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-20 19:10 UTC
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