Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Ridgeline IPL

198.1 calories 19.77 g 12 oz
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Josh Weikert
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday July 25th 2017
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 37.4%
4.75 lb Belgian - Munich4.75 lb Munich 38 6 37.4%
1.75 lb American - Pilsner1.75 lb Pilsner 37 1.8 13.8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.9%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.9%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 3.4%
12.69 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz German Polaris0.6 oz German Polaris Hops Pellet 20 Boil 30 min 33.61 20%
1 oz German Polaris1 oz German Polaris Hops Pellet 20 Boil 5 min 14.53 33.3%
1.40 oz German Polaris1.4 oz German Polaris Hops Pellet 20 Boil 0 min 46.7%
3 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.96 gal Infusion 152 °F 75 min
5.3 gal Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
5 g Calcium Chloride Water Agt Mash --
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirfloc Fining Boil 10 min.
Wyeast - Bavarian Lager 2206
1 Each
Attenuation (avg):
Optimum Temp:
46 - 58 °F
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Forced carb       CO2 Level: 2.5 Volumes
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

Mash and boil as usual here, maybe making an addition of chloride to your mash water if your sulfates are particularly high; you want a definite advantage for the chlorides in this style to limit the sharpness of the bittering. The short version is if you have particularly hard water, consider diluting with distilled/RO water and adjusting from there (or letting it ride in its “cut” form with no further adjustment).

In fermentation, go a little warmer than you ordinarily would—I like 55°F (13°C). It will produce a bit more fermentation character in the form of a lick of diacetyl and a bit of sulfur, but both will “work” with your malts and hops and will also trip lots of sense memory triggers for “lager” in your brain! Give this a solid two weeks to finish up primary fermentation, then give it another week just to be sure. Crash, carbonate to 2–2.5 volumes, and you’re good to go.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-07-25 15:31 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 Buy Ingredients