Cream Lager (adjusted because of boiler) - Beer Recipe - Brewer's Friend

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Cream Lager (adjusted because of boiler)

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 120 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: The Foaming Jug
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Saturday November 7th 2020
1.046
1.008
5.0%
25.9
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Joe White - Pale Malt2.5 kg Pale Malt 36.8 1.9 75.8%
0.40 kg Flaked Rice0.4 kg Flaked Rice 40 0.5 12.1%
0.40 kg Flaked Corn0.4 kg Flaked Corn 40 0.5 12.1%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Pacifica5 g Pacifica Hops Pellet 3.5 Boil 80 min 2.71 18.5%
5 g Pacifica5 g Pacifica Hops Pellet 3.5 Boil 62 min 2.59 18.5%
12 g Amarillo12 g Amarillo Hops Pellet 9.3 First Wort 120 min 19.68 44.4%
5 g Pacifica5 g Pacifica Hops Pellet 3.5 Boil 10 min 0.93 18.5%
27 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L protein Infusion 52 °C 52 °C 20 min
beta amylase Infusion 60 °C 60 °C 20 min
alpa amylase Infusion 67 °C 67 °C 30 min
Pre sparge Infusion -- -- --
Starting Mash Thickness: 5.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.1 L/kg 17
Mash volume with grains 19.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 17.8 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 24
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 20.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.4 L) 19
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

Fermentation under pressure. Added 0.75 g whirfloc. Bolier shut down hence unusual hop boiling times. Hoeps werent boiling for the entire tiem so IBU probably slightly lower than calculated.

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  • Last Updated: 2020-11-24 04:01 UTC