Hopped Up Lager and Ale - Beer Recipe - Brewer's Friend

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Hopped Up Lager and Ale

200 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 10.5 gallons (ending kettle volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Andrew Whitaker
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday February 12th 2022
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OG: 1.056 FG: 1.011 ABV: 5.9% IBU: 52

1.061
1.011
6.6%
54.0
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Rahr - Standard 2-Row16 lb Standard 2-Row 36.8 1.8 72.7%
5 lb American - Vienna5 lb Vienna 35 4 22.7%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Comet2 oz Comet Hops Pellet 10 Boil 60 min 34.42 25.8%
1.50 oz Comet1.5 oz Comet Hops Pellet 10 Boil 10 min 9.36 19.4%
4.25 oz Hops Direct - Cashmere4.25 oz Cashmere Hops Pellet 7 Boil 5 min 10.21 54.8%
7.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Gypsum Water Agt Mash 1 hr.
3 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
34557
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.29 gal (49.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.29 gal (1.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.26 gal (65.04 qt). Suggest reducing initial water volume to 10.24 gal (40.96 qt) and adding 4.26 gal (17.04 qt) sparge/top-off. 14.5 58  
Total strike volume 14.5 58  
Mash volume with grains 16.26 65  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.29 g | 49.2 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil volume (equipment estimates 9.71 g | 38.8 qt) 10.5 42  
Estimated amount in fermentor 10.5 42  
Total: 14.5 58
Equipment Profile Used: System Default
 
Notes

Brewed with Tanner and Connor on 2/19/2022 via BIAB Method

Strike water temp = 10 gallons @ 161 F to reach a mash temp = 152 F for 60 minutes. After 60 minutes, I poured 3 gallons of 200 F water into mash to raise to 162 F and left for 25 minutes.

SG = 13.9 Brix = 1.056 g/L @ 11.5 gallons
OG = 15.0 Brix = 1.061 g/L @~10 gals

I split the 10 gallons of wort into two 5-gallon glass carboys and pitched one with US-05 and one with W-34/70.

The lager fermented at 62 degrees F. The ale temp was kept around 74 F with a heating pad.

Both were allowed to hit the 70s to completely attenuate.

FG for larger = 7.4 Brix = 1.011 g/L = 6.55% ABV
FG for ale = 7.2 Brix = 1.010 g/L = 6.7% ABV

Each 4.5 gallons of beer got 0.5 tsp of gelatin dissolved in half cup of hot water.

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  • Last Updated: 2022-02-27 22:19 UTC