Garden Party Beer Recipe | All Grain International Pale Lager by TheLivingston | Brewer's Friend
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Garden Party

142 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.41 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Friday July 15th 2022
1.043
1.012
4.1%
10.2
4.5
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Extra Pale Premium Pilsner Malt6 lb Extra Pale Premium Pilsner Malt 38 1.5 59.6%
9 oz German - CaraHell9 oz CaraHell 34 11 5.6%
3.50 lb Weyermann - Acidulated3.5 lb Acidulated 27 3.4 34.8%
10.06 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 90 min 10.19 11.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Dry Hop at 55 °F 14 days 44.1%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Dry Hop at 55 °F 14 days 44.1%
1.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Infusion 147 °F 147 °F 60 min
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
60 g English Cucumber Spice Secondary 0 min.
15 g Genovese Basil Spice Secondary 0 min.
3 g Juniper Berry Spice Secondary 0 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.79 psi       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Gardner, KS USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single infusion mash at 147° F for 60 minutes. Add first wort hop additions. Conduct 90 minute boil. Chill to pitching temperatures and add yeast. Ferment at 55° F. Once primary fermentation is complete, rack to secondary. Sanitize a cutting board and knife and peel, seed, and chop one English cucmber reserving 60 grams (any remainder can be added to a salad of your choosing). Wash and trim 15 grams of Genovese basil. Rough chop 3 grams of Juniper berry. Add these ingredients to a hop sock that has been santized through boiling. Tie off hop sock and add to the secondary. Condition in secondary for 2 weeks. Bottle or keg, and enjoy!

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  • Public: Yup, Shared
  • Last Updated: 2022-07-15 19:55 UTC
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