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Light Lager - Standard American Lager (BJCP 2008)




Top 10 Standard American Lager (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Rice Lager
6 gal 5.33% 13.85 1.048 1.008
All Grain 9609
Coors light clone
21 L 5.01% 28.18 1.049 1.011
All Grain 4924
Lime Pacifico Clone
6 gal 5.32% 7.16 1.056 1.016
All Grain 4139
BIAB Lager in design
21 L 6.56% 10.05 1.067 1.017
BIAB 3095
John Q. Adams Marblehead Lager (NB Kit)
5 gal 5.39% 0 1.055 1.014
All Grain 2473
Welsh's American Lager
5 gal 4.65% 0 1.047 1.012
All Grain 2077
Hoppy Hard Seltzer
4.75 gal 5.1% 8.99 1.047 1.009
extract 2022
On the lake lager
5 gal 4.96% 0 1.050 1.013
All Grain 2014
D2D American Lager Simple DA▼ 11.13.15 (28 days)
5.5 gal 6.54% 15.11 1.059 1.009
All Grain 1850
Berrr
5 gal 0% 0 1.000 1.000
Partial Mash 1751

Newest Standard American Lager (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Mex Lager
5.5 gal 4.97% 13.66 1.047 1.009
All Grain 26
Mexican cerveza
23 L 3.92% 0 1.040 1.010
extract 27
Lager
26 L 5.06% 57.36 1.048 1.010
All Grain 28
Black And Blues Lager
155 gal 4.69% 18.4 1.046 1.010
All Grain 32
EZ lager
4.5 gal 5.11% 6.83 1.046 1.007
BIAB 83
Mexican Lager
5.5 gal 4.33% 14.69 1.041 1.008
All Grain 116
Rick lager
23 L 4.2% 38.84 1.039 1.007
extract 112
LAGER DUZZOTU
20 L 4.36% 11.47 1.043 1.010
All Grain 66
Reynolds Rice Lager
5.5 gal 6.96% 42.08 1.066 1.013
All Grain 269
Northern Brewing Pre-Prohibition Lager
5.5 gal 4.14% 43.01 1.042 1.010
All Grain 74

Fermentables Used In Standard American Lager (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 41 Adjunct raw 0.5°L
40 18% 5% - 45%
US - Pale 2-Row 28 US Grain base malt 1.8°L
37 66% 32% - 100%
Flaked Rice 24 Adjunct raw 0.5°L
40 20% 3% - 38%
American - Pilsner 19 American Grain base malt 1.8°L
37 41% 3% - 100%
American - Carapils (Dextrine Malt) 16 American Grain crystal malt 1.8°L
33 6% 1% - 20%
German - Pilsner 15 German Grain base malt 1.6°L
38 72% 2% - 100%
German - Acidulated Malt 13 German Grain acidulated malt 3.4°L
27 3% 1% - 5%
American - Vienna 12 American Grain base malt 4°L
35 24% 2% - 77%
Corn Sugar - Dextrose 10 Sugar sugar 0.5°L
42 18% 4% - 50%
American - Pale 6-Row 8 American Grain base malt 1.8°L
35 41% 11% - 89%

Hops Used In Standard American Lager (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 24 7 45% 13% - 100%
Saaz 23 3.5 41% 17% - 100%
Magnum 9 15 41% 8% - 100%
Citra 9 11 33% 5% - 73%
Cluster 7 6.5 65% 33% - 100%
Domestic Hallertau 7 3.9 49% 29% - 71%
Hallertau Hersbrucker 7 4 71% 33% - 100%
Motueka 6 7 44% 20% - 75%
Hallertau Mittelfruh 6 3.75 43% 13% - 100%
Liberty 5 4 47% 29% - 67%

Steeping Grains Used In Standard American Lager (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Standard American Lager (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 15 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 13 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - Mexican Lager Yeast WLP940 11 White Labs Lagers Medium Medium 74% 50°F 55°F
Fermentis - Safale - American Ale Yeast US-05 9 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - American Lager Yeast WLP840 8 White Labs Lagers Medium Medium 77.5% 50°F 55°F
Wyeast - Pilsen Lager 2007 6 Wyeast Lagers 0.09 Medium 73% 48°F 56°F
Lallemand - LalBrew Diamond Lager 5 Lallemand Lagers Low High 80% 50°F 59°F
Mangrove Jack - Bohemian Lager Yeast M84 5 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Omega Yeast Labs - Lutra Kveik OYL-071 4 Omega Yeast Labs Norwegian Ales High Medium 78% 68°F 95°F
Wyeast - California Lager 2112 3 Wyeast Lagers 0.09 High 69% 58°F 68°F

Other Ingredients Used In Standard American Lager (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 20 Fining Boil 63% 0% - 100%
Gypsum 11 Water Agt Mash 14% 0% - 57%
Lactic acid 11 Water Agt Mash 55% 0% - 100%
Irish Moss 9 Fining Boil 69% 11% - 100%
Calcium Chloride (anhydrous) 5 Water Agt Mash 22% 1% - 55%
Calcium Chloride (dihydrate) 5 Water Agt Mash 9% 0% - 43%
Citric acid 4 Water Agt Mash 32% 1% - 99%
Epsom Salt 4 Water Agt Mash 1% 0% - 5%
Yeast Nutrient 3 Other Boil 31% 17% - 50%
Wyeast - Beer Nutrient 2 Other Boil 49% 0% - 97%

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