‘65 Lager Beer Recipe | Partial Mash Classic American Pilsner | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

‘65 Lager

156 calories 13.4 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gregory Wolgamott
Hop Utilization: 82%
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Friday February 9th 2024
1.048
1.008
5.2%
12.3
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 45.7%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 22.9%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 11.4%
12 oz German - CaraMunich II12 oz CaraMunich II 34 46 8.6%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 11.4%
8.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 3.8 Boil 90 min 6.36 16.7%
1 oz Liberty1 oz Liberty Hops Pellet 3.8 Mash 0 min 2.37 33.3%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Pellet 3.8 Mash 0 min 3.55 50%
3 oz / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 338 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       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

First infuse the mash at 133 °F. The first decoction should be approximately 4 quarts of mash, boiled and returned to the mash for a rest temperature of 153 °F. The second decoction would be approximately 5.5 quarts to reach mash out at 169 °F. Keep the initial infusion rest short, just long enough to see that you hit your strike temperature, then pull the first decoction. Then rest 40 minutes on the saccharification rest. Sparge slowly with 170 °F water, collecting wort until the pre-boil kettle volume is 6 gallons.

The total wort boil time is 90 minutes. Add the hops according to schedule. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 68 °F and transfer to an open fermentation bucket or bin. Aerate thoroughly if using a liquid strain and then pitch the yeast.

Recipe Picture
Last Updated and Sharing
 
109
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-20 13:20 UTC
Discussion about this recipe:
You must be logged in to add comments.

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

Back To Top