Condell Lager - Beer Recipe - Brewer's Friend

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Condell Lager

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 27.8 liters (fermentor volume)
Pre Boil Size: 33.58 liters
Post Boil Size: 27.8 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Friday November 11th 2022
1.041
1.010
4.0%
22.1
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Weyermann - Pilsner4.4 kg Pilsner 36 1.5 83.8%
0.50 kg Weyermann - Vienna Malt0.5 kg Vienna Malt 37 3.5 9.5%
0.10 kg Briess - Victory Malt0.1 kg Victory Malt 34.5 28 1.9%
0.25 kg Maltodextrin0.25 kg Maltodextrin - (late boil kettle addition) 39 0 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 75 min 19.03 45%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 3.11 10%
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 10 days 45%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 90 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
1 g Baking Soda Water Agt Mash 90 min.
3 g Citric acid Water Agt Mash 90 min.
1 each Whirlfloc Fining Boil 15 min.
3 g Diammonium Phosphate (DAP) Other Boil 15 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 427 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 68 °C 67 °C 60 min
17.74 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.5 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 33.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27.8
Going into fermentor 27.8
Total: 39.5  
Equipment Profile Used: System Default
 
Notes
  1. Clean Brewzilla. Flush and rinse.
  2. Fill with 20L of water and treat with appropriate salts.
  3. Adjust pH and check with pH meter. Use Citric Acid or Bicarbonate Soda to regulate pH.
  4. Heat water and circulate. Bring to 62 degrees Celsius.
  5. Crack grain into a bucket and add 500g of rice hulls. Mix with hands.
  6. Add cracked grain to the water and stir in to hydrate all the malt. Cover and circulate for 90 minutes. Move from 62 degrees Celsius to 69 degrees Celsius over the course of the 90 minutes.
  7. Heat 15-17L of sparge water to 78 degrees and sparge through the grain once it is ready to be removed from the mash.
  8. After the mash is over, remove the grain and allow to drain. While this drains, heat to boil temperatures and sparge with the already warm sparge water from step 7.
  9. Remove grain from the brewzilla and begin the boil addition of hops at 90 minutes. Clean the cooling coil with water and have it standing by to sterilize in the boil at 15 minutes before the end.
  10. At 10 minutes left of the boil, add the finnings and nutrients. Add the final hops here as well. Go and get Ice x4.
  11. Chill the beer immediately once the boil is over.
  12. Pump into a clean and sterilized fermenter and heavily aerate.
  13. Pitch yeast into wort and ferment for 5 days at RT and then place in fridge to cold crash slowly (using medium fridge setting).
  14. After 14 days, have the fridge cool to 2 degrees to fully cold crash the lager.
  15. Transfer to a clean and sterilized SS Keg. Pump out at 7psi.
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  • Last Updated: 2022-11-15 09:08 UTC