Old-Style American Lager - Beer Recipe - Brewer's Friend

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Old-Style American Lager

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Tuesday June 8th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb American - Pale 6-Row4.3 lb Pale 6-Row 35 1.8 41.3%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 38.5%
1.10 lb Flaked Wheat1.1 lb Flaked Wheat 34 2 10.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.6%
10.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Cluster0.35 oz Cluster Hops Pellet 6.5 Boil 90 min 8.26 36.8%
0.35 oz Cluster0.35 oz Cluster Hops Pellet 6.5 Boil 60 min 7.73 36.8%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 6.5 Boil 30 min 4.24 26.3%
0.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
3.56 ml Lactic acid Water Agt Mash 1 hr.
3 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 352 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.375 gal Add water, recirculate through RIMS continually Strike 150 °F 150 °F 60 min
Mash-out, heat to temp with RIMS Temperature 150 °F 168 °F 15 min
4 gal Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.9 15.6  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.19 g | 16.7 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

2.5 liter starter. Oxygenate in-line 12 minutes. Chill to 48 degrees or as cold as possible, may leave in refrigerator overnight to reach desired pitch temperature.
After 3 days, raise temp 1° C per day for three days, then let rise freely.
Diacetyl rest just prior to terminal gravity.
Cool 1° C per day until lager temp reached, about 0° C. Lager 4-6 weeks. Carbonate to 2.5 vols.

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  • Last Updated: 2021-09-16 21:10 UTC