Yorke lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Yorke lager

9365 calories 933.3 g 18 L
brewer logo
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve Wilkins
Calories: 9365 calories (Per 18L)
Carbs: 933.3 g (Per 18L)
Created: Friday December 10th 2021
Similar Recipes

McLeods Longboarder Lager

by Wolf Pack Brewing

OG: 1.048 FG: 1.007 ABV: 5.4% IBU: 23

La wera

by Ruben Ortega

OG: 1.048 FG: 1.010 ABV: 4.9% IBU: 22

Rice lager

by RizRah

OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 22

1.056
1.013
5.6%
27.4
6.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11.25 kg Gladfield - Lager Light11.25 kg Lager Light 37 2.31 93.8%
0.75 kg Gladfield - Gladiator Malt0.75 kg Gladiator Malt 37.3 12.05 6.3%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 11 Boil 60 min 27.44 100%
50 g / $ 0.00
 
Yeast
Wyeast - Danish Lager 2042
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
8 - 13 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Anstey Hill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.4 L Strike 75 °C 66 °C 75 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.95 L. Suggest reducing initial water volume to 45.4 L and adding 10.55 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 26.4
Mash volume with grains 34.3
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 42.5 L) 46.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 56
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56 L) 50
Total: 72.9  
Equipment Profile Used: System Default
 
Notes

First beer using the new malt from a botique maltster on Yorke Peninsula in South Australia. Forget BF esimates, I was expecting an OG of around 1.048-plus and got an OG of 1.038. I checked the crush before and after mashing (which was at 66 Celsius) and the crush was good. Ended up using table sugar to bring the gravity up. Recipe as above but used the Yorke malt instead of Gladfield.

Second batch was exactly as the recipe states using Gladfield light lager malt. Got an OG of 1.052. Postscript: something terribly wrong with this batch, a very noticable fault which I cannot identify yet, probably have to dump this. First impression is that it is a yeast problem and maybe from yeast mutation as this yeast has gone through multiple generations. 2042 is hard to get unfortunately.

These beers take six weeks under tight temperature control, the last week can be after packaging/kegging.

Last Updated and Sharing
 
329
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-17 06:13 UTC