Cody's Banquet Beer - Beer Recipe - Brewer's Friend

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Cody's Banquet Beer

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 6.04 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday November 14th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb US - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 85.6%
13.25 oz Flaked Rice13.25 oz Flaked Rice 40 0.5 8.6%
8.75 oz American - Caramel / Crystal 10L8.75 oz Caramel / Crystal 10L 35 10 5.7%
0.25 oz Rice Hulls0.25 oz Rice Hulls 0 0 0.2%
154.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Chinook0.3 oz Chinook Hops Pellet 13 Boil 60 min 12.33 28.6%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.24 47.6%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 23.8%
1.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.72 g Citric Acid Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
1.65 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.69 psi       Temp: 34 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.1 qt Strike at 130 Temperature 68 °F 122 °F 30 min
8.8 qt Add boiling Infusion -- 150 °F 60 min
5.2 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.01 12.1  
Mash volume with grains 3.78 15.1  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 6.23 g | 24.9 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.54 30.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.04 24.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.04 g | 24.2 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

1st choice: Wyeast 2035 American Lager
2nd choice: Wyeast 2007 Pilsen Lager

White Labs substitution: WLP840 American Pilsner Lager

34/70 seems to work well at higher temps.

Adolph Coors' recipe called for a greater addition of aromatic hops to bittering hops. Our subtle blend of Chinook, Hallertau, Herkules and Taurus hops gives Coors Banquet just the perfect hint of bitterness to offset the malty sweetness

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  • Last Updated: 2022-11-12 18:29 UTC