Light Citrus Lager (9.5L) - Beer Recipe - Brewer's Friend

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Light Citrus Lager (9.5L)

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Wednesday January 26th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Voyager Craft Malt - Pale Schooner2 kg Pale Schooner 35.9 2.1 50%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 12.5%
1 kg Voyager Craft Malt - Winter Wheat Janz1 kg Winter Wheat Janz 38.8 2.54 25%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Azacca13 g Azacca Hops Pellet 14.7 Boil 30 min 16.85 16.3%
15 g Azacca15 g Azacca Hops Pellet 14.7 Boil 1 min 1.09 18.8%
32 g Azacca32 g Azacca Hops Pellet 14.7 Dry Hop 5 days 40%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 5 days 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 2 hr.
2 g Calcium Chloride Water Agt Mash 2 hr.
1 g Whirlfloc Water Agt Boil 15 min.
1 g Diammonium Phosphate (DAP) Other Boil 15 min.
4 g Go-Ferm Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 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
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L (a) Strike at 67 for 5, (b) Reduce to 62 for 30, (c) increase to 67 for 30, (d) Increase to 72 for 30, (e) Mash out for 5 Strike 67 °C 67 °C 90 min
6 L Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.6
Mash volume with grains (equipment estimates 1.9 L) 15.2
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 3.9 L) 3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 13.3
Going into fermentor 19
Total: 16.3  
Equipment Profile Used: System Default
 
Notes
  1. Treat the 21L of water and adjust to pH 5.3. Heat to 67 degrees Celsius. Leave 15L in the mash tun.

  2. Crack grains and maize. Add rice hulls. Strike the water at 67 degrees Celsius. Follow mash schedule.

  3. Mash out at 78 degrees Celsius for 5 minutes.

  4. Bring 3L of water to 80 degrees Celsius and ready this water for sparging.

  5. Remove grain and sparge the grain. Boil the wash at this point and prepare for the hopping. Allow grain to drain.

  6. When the wash is boiling, follow the hop schedule for 30 minutes. At 15 minutes, add a whirlfloc tablet, go-ferm and DAP.

  7. Using an immersion chiller, cool the wort until it is at 15 degrees Celsius for pitching. Ferment at 15 psi for 2 weeks. Suspend a hop-sock of the dry-hops inside the fermenter with a magnet. Drop into the wort after the yeast head has subsided (~1 week).

  8. After 2 weeks, transfer to a fermenter to clarify and age for a further 2-4 weeks. Serve at 3 degrees and 0.5 bar in a 9.5L corny keg.
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  • Last Updated: 2022-01-31 11:27 UTC