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Winter Lager

193 calories 17.3 g 12 oz
Beer Stats
Method: Extract
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created Sunday October 21st 2018
1.059
1.011
6.32%
25.47
15.19
5.21
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Wheat6 lb Liquid Malt Extract - Wheat 35 3 52.2%
0.50 lb Dry Malt Extract - Amber0.5 lb Dry Malt Extract - Amber 42 10 4.3%
6.5 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.3%
2 lb American - Caramel / Crystal 30L2 lb Caramel / Crystal 30L 34 30 4.3%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 4.3%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 4.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 6.1 Boil at 195 °F 60 min 22.62 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil at 195 °F 5 min 1.87 28.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2 Boil at 195 °F 5 min 0.99 28.6%
3.5 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp irish moss Fining Boil 1 hr.
0.50 oz ginger Spice Boil 15 min.
1 oz curcao orange peel Spice Boil 15 min.
0.50 tsp cinnammon Spice Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 549 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Steep grains in 3 gallons for 30 minutes at 150F.
Drain, sparge, and add LME + DME. Bring to boil.
Add Irish Moss.
Add East Kent Goldings 6.1AAU, 1.5 oz pellets (60 min)
After 45 min, add spices.
After 55 min, add 3.8AAU Tettnager and 2.0AAU Hallertau
At 60 min, flame out. Chill wort and add cold water to 70F.
Pitch (dry) 2X Saflager S-23.
Ferment at 54F.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-21 15:11 UTC
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