Test IPL 2 - Beer Recipe - Brewer's Friend

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Test IPL 2

170 calories 14.7 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.272 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday December 29th 2020
1.052
1.009
5.6%
48.5
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 70.6%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11.8%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 11.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz northern brewer1 oz northern brewer Hops Pellet 15 Boil 60 min 32.02 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 10.06 33.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 5 min 6.38 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.42 g | 9.7 qt) 2.3 9.2  
Mash volume with grains (equipment estimates 2.42 g | 9.7 qt) 2.5 10  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 2.61 g | 10.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 1 4  
Top off amount 4.25 17  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.55 26.2
Equipment Profile Used: System Default
 
Notes

Lager - TBD-1

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.052
Final Gravity: 1.009
ABV: 5.57%
IBU: 48.46


Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gal recipe you will need extra because of the fluid loss during the boil process
1lbs Caramel 10L
1lb Briess 2 Row
.5Lb CaraPils
6bs Maillard Gold Liquid Extract
1oz Northern Brewer – dual
1oz Chinook – dual
1oz Azacca - dual
2 Saflager S-23 dry lager yeast


Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Maillard Gold Liquid Extract and return wort to boil
Add 1oz Northern Brewer hops and boil for 60 minutes
Add 1oz Chinook hops and boil for 10 minutes
Add 1oz Azacca hops and boil for 5 minutes
Add enough bottled water to bring the specific gravity to 1.052
Add 2 packs of Saflager S-23 dry lager yeast


Fermentation:
Primary – 2 weeks at 60 degrees
Secondary – 2 weeks at 50 degrees
Secondary - 2 weeks at 40 degrees


Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer.


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  • Last Updated: 2021-01-23 12:53 UTC