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Fast Lager

6122 calories 607 g 19 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35.5 liters
Post Boil Size: 32.51 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bad Fruit Brewing
Hop Utilization: 99%
Calories: 6122 calories (Per 19L)
Carbs: 607 g (Per 19L)
Created: Sunday March 28th 2021
1.035
1.008
3.5%
16.6
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 1.6 63.8%
750 g Crisp Malting - Munich Malt750 g Munich Malt 37 10 21.7%
500 g Crisp Malting - Pale Wheat Malt500 g Pale Wheat Malt 38.7 2 14.5%
3,450 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 60 min 5.32 9.1%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 20 min 5.01 18.2%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 10 min 4.5 27.3%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 2 min 1.75 45.5%
110 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Mansfield, Nottinghamshire, England
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
25 L Strike 20 °C 62 °C 45 min
Temperature -- 69 °C 20 min
10 L Sparge -- 70 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.4
Mash volume with grains 12.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 25.3 L) 29.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 35.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 25 L) 32.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32.5 L) 25
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

FERMENTING UNDER 30-35PSI PRESSURE AT starting at 18c ramping to 25c after 24 hours

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  • Last Updated: 2021-05-12 16:59 UTC