(2016-04-04) Crystal Ying Yang Beer Recipe | All Grain International Amber Lager | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

(2016-04-04) Crystal Ying Yang

173 calories 17.4 g 12 oz
Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 9.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Sunday April 3rd 2016
13.0 °P
3.2 °P
5.3%
18.3
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 81.1%
0.50 lb American - Victory0.5 lb Victory 34 28 4.5%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.5%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9%
1.50 oz German - Carafa III1.5 oz Carafa III 32 535 0.8%
11.09 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 13 Boil 60 min 13.6 13%
1 oz Crystal1 oz Crystal Hops Pellet 3.7 Boil 10 min 4.68 43.5%
1 oz Crystal1 oz Crystal Hops Pellet 3.7 Whirlpool at 140 °F 0 min 43.5%
2.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 130 °F 10 min
Beta Rest Temperature -- 148 °F 45 min
Alpha Rest Temperature -- 158 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
AMBER/MALTY PROFILE
Added to mash & sparge:
0.25 tsp Gypsum
0.5 tsp CaCl
0.1 tsp Epsom
Mash Chemistry and Brewing Water Calculator
 
Notes

Washed WLP 940 Slurry. Added Carafa III after ramp to 158.

Bucket PF

Recipe Picture
Last Updated and Sharing
 
2,280
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-24 11:25 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