Jay's American Lager II - Beer Recipe - Brewer's Friend

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Jay's American Lager II

192 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Jay Avrett
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday August 29th 2021
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1.059
1.008
6.7%
14.7
2.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Canada Malting - CMC 2-ROW MALT6.6 lb CMC 2-ROW MALT 36 1.75 61.5%
42 oz Flaked Corn42 oz Flaked Corn 40 0.5 24.5%
24 oz Briess - Rice, Flaked24 oz Rice, Flaked 32.2 1 14%
171.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4.4 Boil at 212 °F 60 min 12.29 50%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4.4 Boil at 212 °F 5 min 2.45 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Baking Soda Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.80 g Slaked Lime Water Agt Mash 1 hr.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
1.25 g Whirlfloc Fining Boil 15 min.
0.30 g Potassium Metabisulfite Water Agt Other 0 min.
 
Yeast
Escarpment Labs - Isar Lager
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
St. Louis, Missouri, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.1 6.8 16.7 30.4 75.6 25.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion 162 °F 149 °F 90 min
15 qt Batch Sparge 162 °F 162 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.02 16.1  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 6.07 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.09 40.4
Equipment Profile Used: System Default
 
Notes

St. Louis water (think Budweiser) from 1993 (profile):
Chloride (ppm)
Calcium (ppm) 21.0
Magnesium (ppm) 10.7
Sodium (ppm) 19.6
Sulfate (ppm) 66.9
Chloride (ppm) 20.6
Bicarbonate (ppm) 21

Note, did a boil in the bag mash, so the sparge was a batch soak in warm water for about 10 min. Let the contents in the bag drain thoroughly.

Using Hawkesbury city water supply, added 0.3gr potassium metabisulfite to 10 gal to reduce chlorine and chloramine.

After day 8, moved the beer into the secondary fermentation unit. And performed a diacetyl rest at 68 deg. F., for 5-days. Day 10 I added 10ml of Clarity Ferm, and day 14, moved the beer into the cold conditioning phase, dropping the temperature slowly to 34 deg. F.

09-12-2021 - FG 1.008

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  • Last Updated: 2021-09-13 11:24 UTC