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Street Corn Lager

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

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

20.0

SRM (morey):

3.5

Mash pH

5.4

Cost $

n/a

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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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.40 oz	Yakima Valley Hops - Magnum (Pellet)	$ 0.00 / oz $ 0.00	19.98	28.6%
1 oz	Yakima Valley Hops - Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops			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	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

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Brews

Public: Yup, Shared
Last Updated: 2025-05-27 12:48 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

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