Sudo Lager - Beer Recipe - Brewer's Friend

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Sudo Lager

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday February 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb German - Bohemian Pilsner7.75 lb Bohemian Pilsner 38 1.9 76.1%
1 lb German - Vienna1 lb Vienna 37 4 9.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.8%
7 oz Bestmalz - BEST Biscuit7 oz BEST Biscuit 35 20 4.3%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Perle0.2 oz Perle Hops Pellet 8.2 First Wort 0 min 6.94 18.2%
0.40 oz Perle0.4 oz Perle Hops Leaf/Whole 8.2 Boil 80 min 12.11 36.4%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 0 min 45.5%
1.10 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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
7.5 gal Rest 1 Decoction 164 °F 126 °F 10 min
7.5 gal Rest 2 Decoction 126 °F 145 °F 40 min
7.5 gal Rest 3 Decoction 145 °F 162 °F 20 min
7.5 gal Sparge Batch Sparge 162 °F 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.82 15.3  
Mash volume with grains 4.64 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash the malts at 126 °F (52 °C) for 10 minutes.
Raise the temperature to 145 °F (63 °C) and mash for 40 minutes. Raise the temperature to 162 °F (72 °C) and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172 °F (78 °C) for 10 minutes to mash out.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

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  • Last Updated: 2021-02-26 14:52 UTC