Malty German Lager - Beer Recipe - Brewer's Friend

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Malty German Lager

161 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday November 25th 2020
1.053
1.009
5.9%
26.2
10.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Bohemian Pilsner4 kg Bohemian Pilsner 38 1.9 87%
0.50 kg Thomas Fawcett - Pale Crystal Malt0.5 kg Pale Crystal Malt 34 23 10.9%
0.10 kg Belgian - Aromatic0.1 kg Aromatic 33 38 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 12.5 Boil 60 min 26.21 100%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
4.48 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.92 L Infusion 65 °C 65 °C 60 min
13.76 L Sparge 76 °C -- --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.4
Mash volume with grains 15.5
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19.9 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 29  
Equipment Profile Used: System Default
 
Notes

27/11 - 1.053. Pitched at 10 degrees
12/12 - increased temp to 16
15/12 - 1.009 (5.9%)

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  • Public: Yup, Shared
  • Last Updated: 2020-12-15 08:57 UTC