SBC Lager - Beer Recipe - Brewer's Friend

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SBC Lager

120 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.17 liters
Post Boil Size: 31.17 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Saturday May 29th 2021
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1.040
1.006
4.4%
21.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg House of Malt - Pilsner Malt4.5 kg Pilsner Malt 34.6 2.1 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cluster10 g Cluster Hops Pellet 9.9 Boil at 100 °C 30 min 9.77 16.7%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.6 Boil at 100 °C 30 min 9.08 33.4%
10 g Cluster10 g Cluster Hops Pellet 9.9 Whirlpool at 90 °C 20 min 1.59 16.7%
19.85 g Tettnanger19.85 g Tettnanger Hops Pellet 4.6 Whirlpool at 90 °C 20 min 1.47 33.2%
59.85 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 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
19 L Strike 78 °C 65 °C 70 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 27.6 L) 35.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 37.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 31.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 23
Total: 42.6  
Equipment Profile Used: System Default
 
Notes

Brew Date 30.05.21
OG 1.038
Morgans Premium lager Yeast 15g (weinstephan)
Fermenting Temp 12-14C water bath
Diacetyl rest Friday 11th June
Cold Crash 1C Monday 14th June
Kegged 20th June
FG 1.002
ABV 4.7%

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  • Last Updated: 2021-07-24 21:02 UTC