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Lager -Nigel's Recipe

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: dejo
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Thursday October 4th 2018
1.056
1.013
5.6%
28.55
3.38
5.75
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 79.4%
4.40 lb German - Carapils4.4 lb Carapils 35 1.3 20.6%
21.4 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 12.2 Boil 60 min 15.17 14.1%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 5.34 Boil 20 min 8.94 31.3%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 5.34 Boil 8 min 4.44 31.3%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 5.34 Boil 0 min 23.4%
128 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1 gal First IInfusion Infusion 150 °F 60 min
0.2 gal Second Infusion Infusion 155 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 oz Irish Moss Fining Boil 10 min.
 
Yeast
Escarpment Labs - Copenhagen Lager
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
46.4 - 55.4 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 914 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 9.8 OZ       CO2 Level: 2.7 Volumes
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 8 13 26 26 85
Mash Chemistry and Brewing Water Calculator
 
Notes

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.056
(1.xxx)
Wort Volume:
10
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/09/25
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.19M cells / mL / °P
Target Pitch Rate Cells:
784 billion cells
Difference:
-684 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
1.02M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Increase:
1.2
Intial Cells Per Extract (B/g): 1.72
Ending Cell Count:
893 billion cells
Resulting Pitch Rate:
1.71M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
10
(Gallons)
Volumes of CO2:
2.7
(see table below)
Temperature of Beer:
68
(F) (see below *)


CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 9.8 oz.
Corn Sugar: 10.8 oz.
DME: 14.4 oz.
(Use one of the above options)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-04 00:52 UTC
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