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AI SuperDry

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.37 gallons
Post Boil Size: 7.33 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)

Created: Saturday December 13th 2025

Tennents

by Frankenheim

OG: 1.046 FG: 1.007 ABV: 5.1% IBU: 14

amigo mexican lager

by meathead

OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 13

Red Stripes Lager

by nfacciola

OG: 1.046 FG: 1.009 ABV: 4.9% IBU: 18

Original Gravity:

1.042

Final Gravity:

1.009

ABV (standard):

4.3%

IBU (tinseth):

15.4

SRM (morey):

2.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	American - Pilsner6.5 lb Pilsner	37	1.8	61.9%
3 lb	Rice3 lb Rice	35.5	1	28.6%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.8%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	60 min	13	50%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Boil	10 min	1.65	25%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Whirlpool	0 min	0.77	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Hallertau Tradition (Germany) (Pellet)	13	50%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	2.42	50%
40 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 g	Gypsum		Water Agt	Mash	1 hr.
6.24 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

White Labs - American Lager Yeast WLP840

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 357 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

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

Notes

Dry Enzyme (Amyloglucosidase) to the fermenter. This ensures the yeast eats every possible sugar, driving the FG down to 1.006 or lower.

Temp: Ferment at 10–12°C (50–54°F) for 14 days, then perform a 2-day diacetyl rest at 18°C (65°F) before lagering cold for 4+ weeks.

Sulfate-to-Chloride Ratio: Aim for 1.5:1 or 2:1. A higher sulfate ratio helps the hop bitterness feel sharp and the finish feel "crispier" rather than round or malty.

Mash pH: Target 5.2–5.4

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Public: Yup, Shared
Last Updated: 2025-12-13 23:15 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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