Larry’s Lager 10 gal - Beer Recipe - Brewer's Friend

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Larry’s Lager 10 gal

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.48 gallons
Post Boil Size: 12.23 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Mathis Jr
Hop Utilization: 97%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday July 16th 2020
1.046
1.007
5.1%
30.0
3.5
5.4
22.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb American - Pilsner 37 1.8 50.6%
1 lb Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt 36.8 3.5 5.1%
8 lb Briess - American - Brewers Malt 2-Row8 lb American - Brewers Malt 2-Row 37 1.8 40.5%
12 oz Bestmalz - BEST Acidulated12 oz BEST Acidulated 35.9 2.81 3.8%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops $ 2.50 / oz
$ 5.00 		Pellet 4.5 Boil 60 min 16.62 33.3%
2 oz Tettnanger2 oz Tettnanger Hops $ 2.50 / oz
$ 5.00 		Pellet 4.5 Boil 20 min 10.06 33.3%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 5 min 3.31 33.3%
6 oz / $ 10.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
11 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 6.00 / each
$ 12.00
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.18 psi       Temp: 68 °F       CO2 Level: 2.47 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal 5 gal after grain absorption Strike 163 °F 152 °F 60 min
2.25 gal To equal runnings Batch Sparge 170 °F 170 °F 5 min
7.25 gal Drain Vorlauf -- -- --
7.25 gal Batch Sparge 168 °F 170 °F 15 min
7.25 gal Drain Vorlauf -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.48 gal (53.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.48 gal (5.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.41 29.6  
Mash volume with grains 8.99 35.9  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 8.79 g | 35.2 qt) 9.79 39.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.48 g | 53.9 qt) 14.48 57.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.23 48.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.23 g | 48.9 qt) 11 44  
Total: 17.2 68.8
Equipment Profile Used: System Default
 
Notes



"NOTES: Ferment under pressure (15 psi max) at 65-70 F. Wait a couple extra days for diacetyl rest to finish. Rack to keg and chill into the mid 30's F. Add gelatin (after preparing per instructions). Purge CO2 from head space. Force carbonate for at least another day. Gelatin Instructions: Boil 1/4 cup water for a few minutes to sanitize it. Allow to cool a bit (<~170 F). Mix in 1/2 tsp gelatin." 

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  • Last Updated: 2021-03-14 21:08 UTC