Popcorn and a Cookie Beer Recipe | BIAB American Lager | Brewer's Friend
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Popcorn and a Cookie

151 calories 14.6 g 12 oz
Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.14 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Heir Stein
Hop Utilization: 99%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday November 1st 2019
1.046
1.010
4.7%
10.0
2.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 58.8%
2.50 lb Honey2.5 lb Honey - (late boil kettle addition) 35 2 29.4%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.8%
8.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.14 oz Artisan - Magnum0.14 oz Magnum Hops Pellet 16.6 Boil 60 min 9.98 21.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 0 min 78.1%
0.64 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Step mash Temperature -- 132 °F 30 min
Step mash Temperature -- 155 °F 30 min
Step mash Temperature -- 167 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Chalk Water Agt Mash 1 hr.
0.39 g Epsom Salt Water Agt Mash 1 hr.
0.15 g Salt Water Agt Mash 1 hr.
3.15 ml Lactic acid Water Agt Mash 1 hr.
0.14 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - Diamond Lager Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 38 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes
  • 1 to 1.5 lb air-popped popcorn in the mash.

  • Air pop the popcorn and add to the milled malt just before mashing. (1 lb of popcorn is about 2 cups unpopped kernels). Popcorn will soak up the water about the same amount as milled grain does and sink. I stir once during the 155 degree step mash.

  • Add the light honey at flame out. Do not boil honey or you will loose the honey flavor, (orange blossom, light clover etc). I use raw clover but any will work.

  • Aim for 10-15 IBUs, no more or it will overshadow the honey.

  • Use very low mineral water, I start with distilled.

  • Use a high attenuating yeast, Rocky mountain, Diamond, Copenhagen, 34/70. You dont want any fruity tastes from the yeast.

  • Most definitely improves with lagering; 6-8 weeks. The light honey taste will start to become noticeable. If you can keep out of it while it lagers its a great beer.

    *Named after my dog Popcorn, who was my quality control guy on brew day. He vigilantly watched for anything that fell on the floor and got a bowl of spent grain at the end of the mash. I made dog cookies out of the remaining adding either pumpkin or peanut butter. PS he absolutely hated popcorn, wouldnt touch it, go figure...He passed 03/29/22 and is greatly missed.
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  • Public: Yup, Shared
  • Last Updated: 2024-01-11 13:24 UTC
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