Ghostfish Power to the People Lager - Beer Recipe - Brewer's Friend

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Ghostfish Power to the People Lager

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday March 2nd 2022
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OG: 1.050 FG: 1.010 ABV: 5.2% IBU: 20

1.057
1.009
6.3%
21.1
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg American - Pale Millet Malt - Gluten Free4.2 kg Pale Millet Malt - Gluten Free 30 1.5 74.3%
1.20 kg Flaked Corn1.2 kg Flaked Corn 40 0.5 21.2%
255 g American - Munich Millet Malt - Gluten Free255 g Munich Millet Malt - Gluten Free 25 7 4.5%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Cluster17 g Cluster Hops Pellet 6.5 Boil 60 min 14.79 45.9%
20 g Cluster20 g Cluster Hops Pellet 6.5 Boil 10 min 6.31 54.1%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.50 ml Ceremix Flex & Ondea Pro enzymes Water Agt Mash 0 min.
2 g Yeast Nutrient Other Boil 10 min.
2 g Whirlflock Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
40 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 400 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
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 Strike 65 °C 63 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.1
Mash volume with grains 17.9
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 17.3 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 19
Total: 40.6  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-ghostfish-power-to-the-people-lager/

DIRECTIONS
Mill the grains and mash at 145°F (63°C) for 60 minutes, adding enzymes at the start of the mash. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops, nutrient, and finings according to the schedule. After the boil, chill to about 52°F (11°C), aerate the wort, and pitch the yeast. Ferment at 58°F (14°C) until complete. Crash, package, and carbonate to 2.7 volumes.

BREWERS NOTES
Mash & Enzymes: When adding the enzymes, first check that the temperature of your mash is not above target; mix thoroughly to ensure proper distribution. Make sure that the malted corn is well milled, without chunks, for optimal enzyme conversion.

Fermentation: Keep an eye on temperature during fermentation. If the fermentation stalls or takes longer than 48 hours to begin, raise the temperature or remove the vessel from temperature control and allow it to ferment at room temperature. The W-34/70 is stable and can ferment up to 74°F (23°C) without off-flavors.

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  • Last Updated: 2022-03-02 22:24 UTC