Wolf Pack American Lager Beer Recipe | All Grain American Lager | Brewer's Friend
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Wolf Pack American Lager

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.65 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday May 28th 2024
1.049
1.009
5.2%
30.7
3.8
5.4
2.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Gladfield - German Pilsner Malt11 kg German Pilsner Malt 36.3 2.03 96.1%
450 g Gladfield - Sour Grapes Acid Malt450 g Sour Grapes Acid Malt 12.4 2.03 3.9%
11.45 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 8 23.1%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Boil 15 min 16.81 38.5%
50 g Citra50 g Citra Hops 0.05 / g
2.50
Pellet 11 Boil 5 min 5.85 38.5%
130 g / 2.50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Mash in Strike 63 °C 62 °C 45 min
Step mash Infusion 62 °C 68 °C 15 min
45 L Sparge 76 °C 72 °C 15 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid Water Agt Sparge --
5 g Whirlfloc Water Agt Boil 15 min.
5 g Wyeast - Beer Nutrient / 393.5 Grams Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
90 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 911 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

https://beerandbrewing.com/recipe-goldfinger-smoke-two-lagers/

DIRECTIONS
Mill the grains and mash at 144°F (62°C) for 45 minutes; raise to 154°F (68°C) and rest 15 minutes; then raise to 162°F (72°F), rest 15 minutes, and mash out. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then allow 20 minutes to settle. Chill to 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C) for 10 days to clear diacetyl. Crash to 32°F (0°C), package, and carbonate to 2.5–2.6 volumes of CO2.

BREWER’S NOTES
Mash: We aim for a mash pH of 5.3; adjust the acidulated malt as needed. (We also aim for a wort pH of 5.1.) If you can’t do a step mash, a single infusion at 149°F (65°C) for 60 minutes is fine.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-30 04:32 UTC
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