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Simple lager V1.1

157 calories 14.1 g 12 oz
Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: JBW
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created Wednesday November 2nd 2016
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 97.4%
0.25 lb American - Victory0.25 lb Victory 34 28 2.6%
9.75 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.8 Boil 60 min 8.4 20%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.24 20%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 1 min 0.29 20%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Whirlpool at 175 °F 10 min 2.43 40%
2.5 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
8 gal Step Mash Temperature 145 °F 30 min
8 gal Step Mash Temperature 155 °F 30 min
8 gal Pull Bag Temperature 165 °F 1 min
Fermentis - Saflager - German Lager Yeast W-34/70
1 Each
Attenuation (avg):
Optimum Temp:
48 - 72 °F
Fermentation Temp:
60 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 473 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator

Temp ramping for fermentation:

Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. Expect to leave at temp for 5-8 days.

Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days to cold crash.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2016-11-02 15:51 UTC
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