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Canarsie Concoction "Extra Dry" Lager

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TrailerPark
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created Wednesday April 29th 2020
1.058
1.013
5.9%
19.0
3.3
n/a
16.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 69.6%
2 lb Flaked Corn2 lb Flaked Corn 2.31 / lb
4.62
40 0.5 17.4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 1.99 / lb
1.99
42 0.5 8.7%
11.50 lbs / 6.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cluster0.25 oz Cluster Hops 1.79 / oz
0.45
Pellet 6.5 Boil 60 min 3.84 16.7%
0.25 oz Cluster0.25 oz Cluster Hops 1.96 / oz
0.49
Leaf/Whole 6.5 Boil 45 min 3.2 16.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops 1.99 / oz
1.99
Pellet 5.5 Boil 45 min 11.92 66.7%
1.50 oz / 2.93
 
Mash Guidelines
Amount Description Type Temp Time
3.56 gal Strike 152 °F 60 min
4.88 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc 0.23 / tsp
0.23
Water Agt Boil 10 min.
0.23
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
6.99 / each
6.99
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
6.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 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

A protein rest is necessary during the mash. Dough in malt with maize at 120 °F (49 °C) for ½ h. The rest provides the clarity, body, lack of chill haze, and resistance to oxidation (8) that is extremely important in light-colored beers.

Saccharification of the mash will occur when the mash is held at 155 °F (68 °C) for 45 min. This temperature is chosen for the building of dextrins, which gives the final product the desired body and mouthfeel to accompany the hops. Mashout at 168 °F (76 °C) and sparge with 168 °F water.

Boil the hops as noted in the recipe. Remove the hops from the wort, and chill the wort to 62 °F (17 °C). At a final volume of 5 gal, the original gravity should be between 1.045 and 1.050.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-28 02:06 UTC
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