big lager - Beer Recipe - Brewer's Friend

big lager

Method: All Grain
Style: International Pale Lager
Boil Time: 120 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 58.5 liters
Post Boil Size: 46.48 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)

Created: Saturday March 20th 2021

Amount	Fermentable	PPG	°L	Bill %
8 kg	United Kingdom - Lager8 kg Lager	38	1.4	72.7%
2 kg	American - Wheat2 kg Wheat	38	1.8	18.2%
1 kg	Liquid Malt Extract - Light1 kg Liquid Malt Extract - Light - (late boil kettle addition)	35	4	9.1%
11 kg / £ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

8 kg

United Kingdom - Lager

1.4

72.7%

2 kg

American - Wheat

1.8

18.2%

1 kg

Liquid Malt Extract - Light - (late boil kettle addition)

9.1%

11 kg / £ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Citra50 g Citra Hops	Pellet	11	Boil	60 min	31.11	50%
50 g	Citra50 g Citra Hops	Leaf/Whole	11	Boil	10 min	10.25	50%
100 g / £ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

50 g

Citra

Pellet

Boil

60 min

31.11

50%

50 g

Citra

Leaf/Whole

Boil

10 min

10.25

50%

100 g / £ 0.00

Amount	Variety	IBU	Bill %
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	31.11	50%
50 g	Citra (Leaf/Whole) 50 g Citra (Leaf/Whole) Hops	10.25	50%
100 g / £ 0.00

Amount	Name	Type	Use	Time
24 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
60 g	Lactic acid	Water Agt	Mash	1 hr.
19 g	Gypsum	Water Agt	Mash	1 hr.

Amount

Name

Cost

Type

Use

Time

24 g

Calcium Chloride (dihydrate)

Water Agt

Mash

1 hr.

60 g

Lactic acid

Water Agt

Mash

1 hr.

19 g

Gypsum

Water Agt

Mash

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

150

Mash Chemistry and Brewing Water Calculator

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.9 L. Suggest reducing initial water volume to 44.69 L and adding 12.5 L sparge/top-off.
Strike water volume at mash thickness of 1.5 L/kg	15
Mash volume with grains	21.6
Grain absorption losses	-10
Remaining sparge water volume (equipment estimates 53.1 L)	54.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 57.2 L)	58.5
Volume increase from sugar/extract (late additions)	0.7
Boil off losses	-11.4
Hops absorption losses (first wort, boil, aroma)	-0.5
Post boil Volume (equipment estimates 46 L)	46.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 46.5 L)	46
Total:	69.4
Equipment Profile Used:	System Default

Water

Liters

WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.9 L. Suggest reducing initial water volume to 44.69 L and adding 12.5 L sparge/top-off.

Strike water volume at mash thickness of 1.5 L/kg

Mash volume with grains

21.6

Grain absorption losses

-10

Remaining sparge water volume (equipment estimates 53.1 L)

54.4

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 57.2 L)

58.5

Volume increase from sugar/extract (late additions)

0.7

Boil off losses

-11.4

Hops absorption losses (first wort, boil, aroma)

-0.5

Post boil Volume (equipment estimates 46 L)

46.5

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 46.5 L)

Total:

69.4

Equipment Profile Used:

System Default