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College Beer

91 calories 8.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 91 calories (Per 12oz)
Carbs: 8.7 g (Per 12oz)
Created: Thursday November 5th 2020
1.028
1.006
2.9%
8.4
2.8
5.3
15.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 lb Viking - Pale Ale Malt4.85 lb Pale Ale Malt $ 1.20 / lb
$ 5.82 		37 2.5 95.1%
0.25 lb Flaked Corn0.25 lb Flaked Corn $ 2.00 / lb
$ 0.50 		40 0.5 4.9%
5.10 lbs / $ 6.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Saaz (Czech)0.5 oz Saaz (Czech) Hops $ 1.99 / oz
$ 1.00 		Pellet 3.5 Boil 60 min 8.39 100%
0.50 oz / $ 1.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid $ 1.25 / oz
$ 0.25 		Water Agt Mash 0 min.
0.50 each whirlfloc $ 0.30 / each
$ 0.15 		Water Agt Boil 15 min.
$ 0.40
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
6 gal 148 °F 148 °F 60 min
148 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.41 g | 29.6 qt) 6.89 27.6  
Mash volume with grains (equipment estimates 7.81 g | 31.3 qt) 7.3 29.2  
Grain absorption losses -0.64 -2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 6.89 27.6
Equipment Profile Used: System Default
 
Notes

Make a yeast starter

Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager.

If you don't have a yeast starter pitch 2-4 vials at 60-70°F and cool to 48-52°F within 12-18 hours.

Ferment lagers make an active starter of 2000ml per 5 gallons. Pitch at 45-48°F and let it naturally rise to 48-52°F. Hold your fermentation at 48-52°F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.

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  • Last Updated: 2020-11-05 02:04 UTC