LAGERIUKAS - Beer Recipe - Brewer's Friend

LAGERIUKAS

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Saturday June 19th 2021

Saaz Pilsner

by richardhall1982

OG: 1.048 FG: 1.009 ABV: 5.1% IBU: 32

Amount	Fermentable	Cost	PPG	°L	Bill %
4.50 kg	Bestmalz - BEST Pilsen4.5 kg BEST Pilsen		37	1.9	100%
4.50 kg / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

4.50 kg

Bestmalz - BEST Pilsen

1.9

100%

4.50 kg / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Saaz35 g Saaz Hops	Leaf/Whole	3.5	Boil	90 min	16.59	33.3%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	20 min	8.86	28.6%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil	10 min	3.53	19%
20 g	Saaz20 g Saaz Hops	Leaf/Whole	3.5	Boil	0 min		19%
105 g / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

35 g

Saaz

Leaf/Whole

3.5

Boil

90 min

16.59

33.3%

30 g

Saaz

Pellet

3.5

Boil

20 min

8.86

28.6%

20 g

Saaz

Pellet

3.5

Boil

10 min

3.53

19%

20 g

Saaz

Leaf/Whole

3.5

Boil

0 min

19%

105 g / $ 0.00

Amount	Variety	IBU	Bill %
55 g	Saaz (Leaf/Whole) 55 g Saaz (Leaf/Whole) Hops	16.59	52.3%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	12.39	47.6%
105 g / $ 0.00

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Magnesium Chloride	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
2.36 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Amount

Name

Cost

Type

Use

Time

3 g

Calcium Chloride (anhydrous)

Water Agt

Mash

1 hr.

3 g

Gypsum

Water Agt

Mash

1 hr.

5 g

Magnesium Chloride

Water Agt

Mash

1 hr.

1 g

Baking Soda

Water Agt

Mash

1 hr.

2.36 ml

Phosphoric acid

Water Agt

Mash

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
118.8	39.8	18.2	244	111.6	47.4
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

118.8

39.8

18.2

244

111.6

47.4

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	Protein Rest - Pull the first decoction when finished	Temperature	22 °C	52 °C	15 min
	Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction	Decoction	52 °C	65 °C	30 min
	Alpha Rest - Add the second decoction back, aiming for a rest temperature of 158F. Hold at this temperature for 30min	Decoction	65 °C	70 °C	30 min
	Mash Out - Raise the temperature to 167F and hold for 10min	Temperature	65 °C	75 °C	10 min
	Sparge - Sparge as usual after mash	Temperature	75 °C	77 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 22 °C

Amount

Description

Type

Start Temp

Target Temp

Time

15 L

Protein Rest - Pull the first decoction when finished

Temperature

22 °C

52 °C

15 min

Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction

Decoction

52 °C

65 °C

30 min

Alpha Rest - Add the second decoction back, aiming for a rest temperature of 158F. Hold at this temperature for 30min

Decoction

65 °C

70 °C

30 min

Mash Out - Raise the temperature to 167F and hold for 10min

Temperature

65 °C

75 °C

10 min

Sparge - Sparge as usual after mash

Temperature

75 °C

77 °C

30 min

Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C

Water	Liters
Strike water volume at mash thickness of 3 L/kg	13.5
Mash volume with grains	16.5
Grain absorption losses	-4.5
Remaining sparge water volume (equipment estimates 21 L)	18.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 29.1 L)	27
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.5
Post boil Volume (equipment estimates 20 L)	22
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 22 L)	20
Total:	32.4
Equipment Profile Used:	System Default

Water

Liters

Strike water volume at mash thickness of 3 L/kg

13.5

Mash volume with grains

16.5

Grain absorption losses

-4.5

Remaining sparge water volume (equipment estimates 21 L)

18.9

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 29.1 L)

Boil off losses

-8.6

Hops absorption losses (first wort, boil, aroma)

-0.5

Post boil Volume (equipment estimates 20 L)

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 22 L)

Total:

32.4

Equipment Profile Used:

System Default