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Breunigs Lager 2.2

Method: All Grain
Style: Standard American Lager
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Rice Lake Brewing Company / Schnackshack Brewing Co.
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Sunday November 18th 2018

Original Gravity:

1.041

Final Gravity:

1.007

ABV (standard):

4.5%

IBU (tinseth):

9.7

SRM (morey):

2.7

Mash pH

5.9

Cost $

n/a

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Brew Log History

Target 50°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Weyermann - Floor-Malted Bohemian Pilsner13 lb Floor-Malted Bohemian Pilsner	36.3	1.9	72.2%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	11.1%
3 lb	American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt)	33	1.8	16.7%
18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Mount Hood0.75 oz Mount Hood Hops	Pellet	4.8	Boil	60 min	5.93	37.5%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	30 min	2.21	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	10 min	1.04	25%
0.25 oz	Saaz0.25 oz Saaz Hops	Pellet	3.5	Whirlpool	0 min	0.5	12.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Mount Hood (Pellet)	5.93	37.5%
1.25 oz	Saaz (Pellet) 1.2499999971407 oz Saaz (Pellet) Hops	3.75	62.5%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.3 gal	Heat strike water to 130˚F for infusion temperature fall to 122˚F.	Strike	60 °F	130 °F	--
7.3 gal	Dough-in grain	Infusion	--	122 °F	5 min
	Protein Rest: HERMS Coil	Temperature	--	122 °F	20 min
	Sacch’ Rest: HERMS Coil	Temperature	--	156 °F	60 min
	Mashout: Adjust temp to 170˚F. Begin Sparge at 170˚F.	Temperature	--	170 °F	10 min
7.2 gal	Sparge until 14.5gal boil volume is reached	Sparge	--	170 °F	60 min
		Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc Tablet		Fining	Boil	15 min.
1 each	Potassium Metabisulfite		Water Agt	Other	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	8 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 755 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Potassium Metabisulfite - Crush and add 1 tablet to both HLT & MT.

Rinse HERMS coil and pumps.

Add Wirlfloc at 15 minutes remaining on boil.
Needs 88g (8 packets) of Saflager - German Lager Yeast S-23

To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48°F and let it naturally rise to 48-52°F. Hold your fermentation at 48-52°F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.

Version 2.0 (6/29/2020)
Dropped hops amounts to modify IBU to match American IBU levels.
2.5oz Mount Hood @ 60mins dropped to .75oz
2oz Czech Saaz @ 30mins dropped to .5oz
2oz Czech Saaz @ 10mins dropped to .5oz
1oz Czech Saaz @ 0mins dropped to .25oz
IBU from 34.56 to 9.62
**

Version 2.1 (2/10/2022)
Modified grain levels for more body, and to maintain ~4.5%ABV.
• 14lb of Weyermann floor malted pilsener — dropped to 13lbs.
• 1lb of American Carapils (Dextrine malt) — upped to 2lbs for more body.
**

Version 2.2 (4/16/2022)
Modified grain levels for more body, and to maintain ~4.5%ABV.
• 3 lb of Flaked corn — dropped to 2lbs.
• 2lb of American Carapils (Dextrine malt) — upped to 3lbs for more body.
• Upped mash temp from 150F to 156F to deactivate beta amylase enzyme. (Without this enzyme, the alpha amylase can only produce large sugars (including dextrins) from the starches and the wort is not as fermentable. The result is a higher final gravity and more body.)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-02-26 03:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Breunigs Lager 2.2

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