Street Corn Lager Beer Recipe | BIAB International Pale Lager | Brewer's Friend
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Street Corn Lager

155 calories 15.5 g 12 oz
Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 3.7 gallons (ending kettle volume)
Pre Boil Size: 4.05 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 94%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday March 7th 2023
1.047
1.011
4.7%
20.0
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
76 oz Deer Creek - Colonial Pilsner76 oz Colonial Pilsner 0.00 / oz
0.00
36.3 1.8 76%
24 oz Deer Creek - Pale Corn24 oz Pale Corn 38.6 3 24%
100 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Valley Hops - Magnum0.4 oz Magnum Hops 0.00 / oz
0.00
Pellet 12.6 Boil 30 min 19.98 28.6%
1 oz Yakima Valley Hops - Saaz1 oz Saaz Hops Pellet 2.7 Boil 0 min 71.4%
1.40 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal BIAB - Single Infusion - No Sparge Infusion 158 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Yellow Balanced
Mash Chemistry and Brewing Water Calculator
 
Notes

Corn Malt: ≈ 1-2 days prior to brew day, slowly roast Blue Corn Malt in oven until nutty aromas develop. Let cool, then cover loosely until crushing.

Yeast options: WLP940, OYL-113

Serve with a lime slice.

May, 2023 - 16oz (16%) Blue Corn Malt @ 325° for 30 minutes. Added depth, mostly bread, cracker, biscuit. No roast flavors. ≈ 5 SRM. Fermented with Baja which left some bready/yeasty flavors but was otherwise ok.
Feb, 2024 - 24oz (24%) Blue Corn Malt @ 325° for 40 minutes. Not much difference from 2023 version taste and color wise. Used WY2112 which was a far better choice than Baja. Very clean, slight sulfur, more lager-like.
April, 2025 - 24oz (24%) Blue Corn Malt @ 350° for 45 minutes. Used WY2112 but smack pack was dead. Used BRY-97 as emergency substitute. Beer was clean, crushable and not much, if any, difference from 2112. Additional roasting time and warmer temperature again made little difference.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-05-27 12:48 UTC
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