Private Stock Malt Liquor Clone - Beer Recipe - Brewer's Friend

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Private Stock Malt Liquor Clone

178 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewmasterjohn
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Sunday March 21st 2021
1.055
1.007
6.3%
18.7
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 64.4%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 4.6%
6 oz Torrified Wheat6 oz Torrified Wheat 36 2 3.4%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 18.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 9.2%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.68 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
11.08 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Mash 5 min.
0.50 tsp Amylase Enzyme Water Agt Primary 0 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:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.8 gal Infusion 153 °F 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.48 g | 33.9 qt) 9.01 36  
Mash volume with grains (equipment estimates 9.27 g | 37.1 qt) 9.8 39.2  
Grain absorption losses -1.23 -4.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Add Amylase Enzyme to the fermenter before introducing the yeast

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  • Last Updated: 2023-04-24 17:01 UTC