Method:BIAB Style:International Pale Lager Boil Time:60 min Batch Size:5.5 gallons
(fermentor volume) Pre Boil Size:6.85 gallons Post Boil Size:5.5 gallons Pre Boil Gravity:1.037
(recipe based estimate)
Post Boil Gravity:1.046
(recipe based estimate)
Efficiency: 78%
(brew house) Source:Herr Stein Hop Utilization:99% Calories:149 calories
(Per 12oz)
Carbs:12.3 g
(Per 12oz)
St. Paddys day lager. Adapted from Barclay Perkins original 1962 logs. They used up to 17% corn and mycozyme, (alpha-amylase).
Malt forward. Very clear yellow, crisp and good body, lasting head even when ice cold. Needs at least a month lagering.
Barclay Perkins logs show a Danish/Copenhagen yeast. I prefer S-23 yeast because it attenuates well and very clean but I've substituted 34/70 also. Just remember to ferment in the low temp range and do a good diacetyl rest with S-23 to avoid any "fruity" flavors.
A step mash at 129, 147° and 158° for 30 min each with mash out at 170° for 15 min brings out the best.
-This beer really benefits from lagering, 4 weeks min, 6 weeks really cleans it up nicely.
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Last Updated: 2026-01-17 21:03 UTC
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NEW Water Requirements:
Harpo
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Water Requirements:
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