Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Saphir20 g Saphir Hops |
|
Pellet |
4.25 |
Boil
|
55 min |
4.19 |
20% |
|
20 g |
Saphir20 g Saphir Hops |
|
Pellet |
4.25 |
Boil
|
15 min |
2.13 |
20% |
|
30 g |
Saphir30 g Saphir Hops |
|
Pellet |
4.25 |
Boil
|
5 min |
1.28 |
30% |
|
30 g |
Crystal30 g Crystal Hops |
|
Pellet |
4.3 |
Boil
|
5 min |
1.3 |
30% |
|
100 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
70 g |
Saphir (Pellet) 70 g Saphir (Pellet) Hops |
|
7.6 |
70% |
|
30 g |
Crystal (Pellet) 30 g Crystal (Pellet) Hops |
|
1.3 |
30% |
|
100 g
/ $ 0.00
|
Yeast
|
- Saflager S-34/70
|
|
Amount:
|
3 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-8 - -4 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
242 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Ørlands vann
Notes
Batch Size: 5 US gallons (18.9L)
Original Gravity: 1.080
Final Gravity: 1.019
Color: 4–5 SRM
Bitterness: 30 IBU
Alcohol: 8.1% by volume
MALTS
13.75 lb. (6.25 kg) Pilsner malt
3.5 lb. (1.59 kg) rice malt
HOPS
1.5 oz. (42 g) Liberty, 6.5% a.a. @ 60 min
1 oz. (28 g) Hersbrucker, 4% a.a. @ 60 min
0.13 oz. (3.5 g) Hersbrucker, 20-minute hop stand
0.13 oz. (3.5 g) Liberty, 20-minute hop stand
ADDITIONAL INGREDIENTS
large pinch Irish moss @ 15 min
0.5 tsp. (2.5 mL) yeast nutrient @ 10 min
5 oz. (140 g) corn sugar to prime.
YEAST
3 packs Fermentis Saflager S-23
BREWING NOTES
Mash at 156°F (69°C) with 1.5 qt./lb. of strike water (3.1 L/kg) for 60 minutes. Vorlauf until wort runs clear. Sparge with enough water to get about 6.25 gallons (23.6 L) of wort in the kettle.
Bring to a boil and add the bittering hops. The total wort boil time is 60 minutes. Add Irish moss with 15 minutes remaining and yeast nutrient with 10 minutes remaining. After 60 minutes, remove kettle from heat and hop stand addition.
After 20 minutes, chill the wort to yeast pitching temperature and pitch the yeast by sprinkling on top. Ferment at 52°F (11°C) for 3 weeks. Transfer to secondary to lager at 34°F (1°C) for 10 weeks.
Transfer to bottling bucket, add priming sugar, and bottle. Bottle condition at 70°F (21°C) for three weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-02-08 22:20 UTC
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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 $ |
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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