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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 9467
Coors light clone
21 L 5.01% 28.18 1.049 1.011
All Grain 4838
Lime Pacifico Clone
6 gal 5.32% 7.16 1.056 1.016
All Grain 4068
BIAB Lager in design
21 L 6.56% 10.05 1.067 1.017
BIAB 3063
John Q. Adams Marblehead Lager (NB Kit)
5 gal 5.39% 0 1.055 1.014
All Grain 2433
Welsh's American Lager
5 gal 4.65% 0 1.047 1.012
All Grain 2042
On the lake lager
5 gal 4.96% 0 1.050 1.013
All Grain 1983
Hoppy Hard Seltzer
4.75 gal 5.1% 8.99 1.047 1.009
extract 1898
D2D American Lager Simple DA▼ 11.13.15 (28 days)
5.5 gal 6.54% 15.11 1.059 1.009
All Grain 1821
Berrr
5 gal 0% 0 1.000 1.000
Partial Mash 1721

Newest Standard American Lager (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Rick lager
23 L 4.2% 38.84 1.039 1.007
extract 82
LAGER DUZZOTU
20 L 4.36% 11.47 1.043 1.010
All Grain 34
Joocee Lager
1054 gal 5.48% 33.51 1.049 1.007
All Grain 256
Reynolds Rice Lager
5.5 gal 6.96% 9.35 1.066 1.013
All Grain 147
Northern Brewing Pre-Prohibition Lager
5.5 gal 4.14% 43.01 1.042 1.010
All Grain 41
Rush B
10 L 6.37% 0 1.065 1.016
All Grain 64
Little Gold Crown
20 L 4.48% 22.44 1.039 1.005
All Grain 71
DLT's Lime Lager v1.0
30 L 3.33% 8.32 1.031 1.005
BIAB 106
lager test
230 gal 5.15% 0 1.051 1.012
All Grain 94
Youngling
5.5 gal 5.7% 22.96 1.055 1.012
extract 246

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 39 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 25 Adjunct raw 0.5°L
40 19% 3% - 38%
American - Pilsner 20 American Grain base malt 1.8°L
37 43% 3% - 100%
German - Pilsner 15 German Grain base malt 1.6°L
38 72% 2% - 100%
American - Carapils (Dextrine Malt) 14 American Grain crystal malt 1.8°L
33 6% 1% - 20%
German - Acidulated Malt 13 German Grain acidulated malt 3.4°L
27 3% 1% - 5%
American - Vienna 11 American Grain base malt 4°L
35 24% 2% - 77%
Corn Sugar - Dextrose 9 Sugar sugar 0.5°L
42 19% 8% - 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 23 7 45% 13% - 100%
Saaz 23 3.5 41% 17% - 100%
Citra 9 11 33% 5% - 73%
Magnum 9 15 41% 8% - 100%
Cluster 7 6.5 65% 33% - 100%
Hallertau Hersbrucker 7 4 71% 33% - 100%
Motueka 6 7 44% 20% - 75%
Domestic Hallertau 6 3.9 49% 29% - 71%
Hallertau Mittelfruh 6 3.75 43% 13% - 100%
Mosaic 5 12.5 31% 8% - 83%

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
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
Lallemand - LalBrew Diamond Lager 4 Lallemand Lagers Low High 80% 50°F 59°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 19 Fining Boil 65% 0% - 100%
Gypsum 12 Water Agt Mash 13% 0% - 57%
Lactic acid 10 Water Agt Mash 56% 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%
Epsom Salt 5 Water Agt Mash 1% 0% - 5%
Citric acid 4 Water Agt Mash 32% 1% - 99%
Wyeast - Beer Nutrient 2 Other Boil 49% 0% - 97%
Phosphoric acid 2 Water Agt Mash 98% 98% - 99%

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