View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Dream Lager

Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.72 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Wednesday March 1st 2023

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

21.5

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.15 kg	German - Acidulated Malt0.15 kg Acidulated Malt	27	3.4	3.1%
0.25 kg	Bestmalz - BEST Vienna0.25 kg BEST Vienna	37	3.8	5.2%
0.15 kg	Bestmalz - BEST Caramel Pils0.15 kg BEST Caramel Pils	37	2.43	3.1%
4.30 kg	Bestmalz - BEST Pilsen4.3 kg BEST Pilsen	37	1.9	88.7%
4.85 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Saaz20 g Saaz Hops	Leaf/Whole	5.2	Boil	60 min	13.37	50%
20 g	Saaz20 g Saaz Hops	Leaf/Whole	5.2	Boil	20 min	8.1	50%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Saaz (Leaf/Whole) 40 g Saaz (Leaf/Whole) Hops		21.47	100%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19.17 L	Strike	68 °C	62 °C	45 min
	Decoction	62 °C	71 °C	45 min
1 L	Top Off	71 °C	77 °C	10 min
10 L	Batch Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 3.25 L/kg Starting Grain Temp: 18 °C

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	12 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 360 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

Melbourne West water with 0.5g gypsum & 0.4g calcium sulphate added to 30L kettle water before splitting into 15L for mash and 15Lfor sparge. Sparge water then topped up to 18l with boiled water.

Rehydrated 2 x 24/70 yeast packets in a 2L grain & grape starter; Sprinked into starter @23C after a 10min boil then chill.

Last Updated and Sharing

166

Views

Brews

Public: Yup, Shared
Last Updated: 2024-04-25 00:59 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!