Dale's Stupid Lager - Beer Recipe - Brewer's Friend

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Dale's Stupid Lager

180 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 85 gallons (fermentor volume)
Pre Boil Size: 110.9 gallons
Post Boil Size: 95 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 95%
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday December 11th 2022
1.054
1.017
4.9%
21.2
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb US - Pilsner Malt150 lb Pilsner Malt 35.2 1.97 75%
50 lb US - Vienna Malt50 lb Vienna Malt 34.8 3.28 25%
200 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Saaz (Angels)12 oz Saaz (Angels) Hops Leaf/Whole 5 Boil 60 min 12.01 50%
12 oz Saaz (Angels)12 oz Saaz (Angels) Hops Leaf/Whole 5 Boil 30 min 9.23 50%
24 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
2 BBL Pitch
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
65 gal If starting here Strike 130 °F 122 °F 30 min
65 gal If starting here Strike 153 °F 142 °F 30 min
Steeping -- 155 °F 45 min
66.15 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 88.15 gal (352.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 76.15 gal (304.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 81 gal (324 qt) 65 260  
Strike water volume at mash thickness of 1.3 qt/lb 65 260  
Mash volume with grains 81 324  
Grain absorption losses -25 -100  
Remaining sparge water volume (equipment estimates 48.4 g | 193.6 qt) 71.15 284.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 88.15 g | 352.6 qt) 110.9 443.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume (equipment estimates 85 g | 340 qt) 95 380  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 95 g | 380 qt) 85 340  
Total: 136.15 544.6
Equipment Profile Used: System Default
 
Notes
  • Hook up tank to Glycol and pre-chill it before filling with the wort.

  • We lose about 7gal per rack. So we will lose about 15gal in racking alone.

  • Ferment in Primary at 52F until done (7-14 days). (Ideally raise to 58F for 1-3days for diacetyl rest after primary and before racking).

  • Rack into secondary and then drop 2-4F per day to get it down to 32-33F. Then lager it at this temp for 2-12 weeks. Longer the better. So taste it after 4 weeks. Then after 6 weeks, and take it as long as we feel is comfortable.

  • https://www.morebeer.com/articles/brewing_lager_beer

  • https://byo.com/article/the-lowdown-on-lagering-advanced-brewing/
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  • Last Updated: 2023-01-20 00:39 UTC