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Lager

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 181 calories (Per 0.440L)
Carbs: 15.1 g (Per 0.440L)

Created: Monday February 26th 2024

Lay Day Lager 23L

by Black Hops

OG: 1.039 FG: 1.006 ABV: 4.3% IBU: 21

South African Pale Lager

by LTS1681

OG: 1.045 FG: 1.007 ABV: 5.0% IBU: 24

Swan Draught

by Bruer

OG: 1.039 FG: 1.005 ABV: 4.4% IBU: 21

Original Gravity:

1.045

Final Gravity:

1.007

ABV (standard):

5.0%

IBU (tinseth):

22.1

EBC (ebcmorey):

6.6

Mash pH

5.7

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.14 kg	Malteurop - Pilsen Malt4.14 kg Pilsen Malt	37.44	3.04	89.6%
253 g	Weyermann - Carapils253 g Carapils	34.5	4.11	5.5%
230 g	Weyermann - Munich Type I230 g Munich Type I	38	14.51	5%
4,623 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13.80 g	Northern Brewer13.8 g Northern Brewer Hops	Pellet	10.5	Boil	60 min	17.57	32.4%
28.75 g	Saaz28.75 g Saaz Hops	Pellet	2.6	Boil	15 min	4.5	67.6%
42.55 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
13.80 g	Northern Brewer (Pellet) 13.8 g Northern Brewer (Pellet) Hops	17.57	32.4%
28.75 g	Saaz (Pellet) 28.75 g Saaz (Pellet) Hops	4.5	67.6%
42.55 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.6 L	Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls	Strike	67 °C	65 °C	60 min
	Mash Out		75 °C	75 °C	10 min
11.5 L	Add sparge water until a pre boil volume has been reached	Sparge	80 °C	77 °C	15 min
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirfloc tablet		Fining	Boil	15 min.
5.75 g	Yeast Nutrient		Other	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1.15 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.72 bar Temp: 3 °C CO₂ Level: 2.45 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

If you have temperature control:
Ferment at 12C for 6 days.
Increase temp to 15C for 2 days
Increase temp to 17C for 1 day, Check gravity has reached full attenuation
Then 2 weeks at 5C
Then Keg and lager for as long as you can wait.

Otherwise ferment as at a stable temperature for 10 - 14 days between 15 - 20 C, however lager for as long as you can up to 6 weeks before drinking.

Last Updated and Sharing

112

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Brews

Public: Yup, Shared
Last Updated: 2025-10-30 06:52 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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