Summer IPL, for real this time - Beer Recipe - Brewer's Friend

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Summer IPL, for real this time

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 65 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday June 2nd 2021
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Harp Lager Clone

OG: 1.052 FG: 1.013 ABV: 5.2% IBU: 40

1.053
1.012
5.4%
43.5
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Barke Pilsner Malt8.5 lb Barke Pilsner Malt 37.03 1.75 81%
0.50 lb Weyermann - Munich Type II (Dark)0.5 lb Munich Type II (Dark) 37 10 4.8%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 9.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil at 203 °F 60 min 18.62 8.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil at 203 °F 30 min 14.31 8.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil at 203 °F 0 min 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 30 min 5.04 16.7%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Whirlpool at 180 °F 30 min 5.54 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 50 °F 2 days 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 50 °F 2 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 545 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 145 °F 20 min
6 gal -- 163 °F 40 min
2 gal Sparge 185 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains (equipment estimates 4.86 g | 19.4 qt) 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 3.97 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 7 28  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.58 2.3  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

pH after 20/30 mins was 5.14.

Ferment somewhere in the 48-55 range for the first week. Remove from temp control and allow to free rise to 60 or 65 (ambient basement temperature). After primary, lower to 50 degrees before dry hopping for 2 days, then kegging and continuing to lower temperature for lagering.

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  • Last Updated: 2021-06-14 14:44 UTC