Winter Lager - Beer Recipe - Brewer's Friend

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Winter Lager

168 calories 16.3 g 330 ml
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Beer Stats
Method: BIAB
Style: International Amber Lager
Boil Time: 100 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Wednesday August 4th 2021
1.055
1.012
5.7%
22.9
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Barrett Burston - Vienna Malt5 kg Vienna Malt 35 4.3 82.6%
0.25 kg Barrett Burston - Wheat Malt0.25 kg Wheat Malt 35.4 1.8 4.1%
250 g Maltodextrin250 g Maltodextrin - (late boil kettle addition) 39 0 4.1%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
0.25 kg Barrett Burston - Dark Munich Malt0.25 kg Dark Munich Malt 35 10 4.1%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz (3.5 AA)35 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 60 min 16.56 35%
15 g Saaz (3.5 AA)15 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 25 min 4.93 15%
15 g Saaz (3.5 AA)15 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 5 min 1.41 15%
35 g Saaz (3.5 AA)35 g Saaz (3.5 AA) Hops Pellet 3.5 Dry Hop 14 days 35%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Diammonium Phosphate (DAP) Other Boil 15 min.
5 g Go-Ferm Other Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
2 g Whirlfloc Water Agt Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.24 bar       Temp: 18 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L (a) First rest at 62 degrees Celsius for 60 minutes, (b) raise to 70 degrees celsius and rest for 30 minutes, (c) mash out at 78 degrees for 5 minutes. Strike 65 °C 62 °C 90 min
5 L (d) Sparge with 78 degree Celsius water Sparge 78 °C 78 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.9 L) 31.4
Mash volume with grains (equipment estimates 39.5 L) 35
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 25
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Top off amount 0.8
Volume into fermentor 20.8
Total: 31.4  
Equipment Profile Used: System Default
 
Notes
  1. The 20L of water is pH adjusted to 5.0-5.4 using citric acid only. Avoid the addition of salts.
  2. Heat water to 62 degrees Celsius and begin circulating water.
  3. Crack grain and add malts to a BIAB bag. Tie back back and place into water. Monitor temperature and time for 90 minutes, adhering to the mash schedule.
  4. Mash out after 90 minutes has elapsed at 78 degrees Celsius for 5 minutes.
  5. Sparge with 5L of water at 78 degrees Celsius.
  6. Boil mash to 90 degrees Celesius and follow the hop schedule.
  7. After 15 minutes, add all adjuncts to the boil including sugars. Prepare the immersion chiller
  8. When the boil has finished, turn off the heat and begin chilling the beer to around 30 degrees Celsius. The rest of the cooling will be completed in the fridge. Do not pitch until wort temperature has fallen below 10 degrees.
  9. Pitch two packets of S23 German Lager yeast onto the wort. Seal the pressure fermenter and keep at 10 degrees Celsius for 14 days. Set the spunding valve to 15psi.
  10. Dry hop at 14 days. Remove from fridge and finish finish fermentation at room temperature (18 degrees) for 4 weeks at 15psi. Pressurise after removing from fridge.
  11. Filter beer and keg at 5 degrees at 5psi.
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  • Last Updated: 2021-08-04 13:35 UTC