End of Lockdown Lager - Beer Recipe - Brewer's Friend

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End of Lockdown Lager

260 calories 25.7 g 640 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 68.45 liters
Post Boil Size: 49.45 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ulysses
No Chill: 10 minute extended hop boil time
Calories: 260 calories (Per 640ml)
Carbs: 25.7 g (Per 640ml)
Created: Thursday September 24th 2020
1.044
1.010
4.4%
31.9
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Weyermann - Bohemian Pilsner Malt7.5 kg Bohemian Pilsner Malt 36.8 2.43 75%
1.25 kg Bestmalz - BEST Caramel Hell1.25 kg BEST Caramel Hell 34.5 5.4 12.5%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt 37.7 2.2 10%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 2.5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 9.7 Boil 45 min 11.33 14.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 9.7 Boil 15 min 8.05 14.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 9.7 Boil 5 min 5.75 14.3%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 9.7 Boil 1 min 6.8 21.4%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 9.7 Dry Hop 0 days 35.7%
140 g / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 822 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L First step in mash Strike 71 °C 64.5 °C 90 min
37.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.6 L. Suggest reducing initial water volume to 45.4 L and adding 10.2 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains (equipment estimates 36.1 L) 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 36.5 L) 49.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.6 L) 68.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 49.5
Top off amount 0.6
Going into fermentor 50
Total: 79.4  
Equipment Profile Used: System Default
 
Notes

Will do a yeast starter in 2 steps. Each at 2.5 l with a plato of 1.044 matching the starting SG of the brew. This will provide 870byc.

Ph after mash in was 5 - so next time leave the acidulated malt out or add just enough to get to desired Ph. After 45min into the mash the Ph is now 5.1. Closer to what was good.

After continuous sparge I got 55l in the boil kettle. I added 36l of additional water from the HLT.

SG from 1st runnings is 1.036

After boil I got 45l in fermenter. Target was 50l, but I ran short of my initial boil amount of 59l so I ended up with 5l short.

On the 22nd Oct I dry hopped with 50g of Nelson Sauvin hops.
Tasting good at the moment

On the 26th Oct I have increased temp to 3c. Will do so again each 2 days until fermentation temp is at 18 for diactyle rest.
On 30thth Oct I have increased the temp from 16 to 18c.

Date SG
12/10/20 1.044
18/10/20 1.022
22/10/20 1.014
26/10/20 1.010
30/10/20 1.010

Started cold lagering on the 4th Nov. Bottled on the 12 Dec.

I got 56 bottles from the 45 l.

The beer tastes exactly as expected - a really nice premium lager taste with a malt forward character

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  • Last Updated: 2020-12-13 20:42 UTC