Limger - Beer Recipe - Brewer's Friend

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Limger

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petrik Saari
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday March 24th 2022
1.048
1.008
5.3%
12.1
3.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Viking - Pilsner Malt5.7 kg Pilsner Malt 37 1.9 83.8%
1.10 kg Viking - Dextrine Malt1.1 kg Dextrine Malt 33 1.8 16.2%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 Boil at 100 °C 60 min 12.08 100%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
3 g Yeast Nutrient Fining Boil 10 min.
15 each Lime Flavor Whirlpool 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 3 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
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
30 L Strike -- 67 °C 60 min
Temperature -- 77 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.2
Mash volume with grains 14.7
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 33.2 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.7 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 30
Going into fermentor 30
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

Yeast nutrient and fining agent (Irish Moss)!

About 15 limes zest and flesh in 30L batch.

Option 1. (to add lime):
Add limes to 15-30min. hopstand around 75 celcius.

Option 2.:
Put limes to secondary ferment bucket and then transfer the beer. They can be there until cold crash is complete.

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  • Last Updated: 2022-05-25 16:19 UTC