DIY El Dorado American Lager V5 - Beer Recipe - Brewer's Friend

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DIY El Dorado American Lager V5

166 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 75 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
URL: https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf
Created: Monday February 6th 2023
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El Dorado American Lager

OG: 1.052 FG: 1.013 ABV: 5.2% IBU: 19

DIY El Dorado American Lager V3

OG: 1.054 FG: 1.012 ABV: 5.4% IBU: 20

1.051
1.009
5.5%
17.9
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 36.3 1.9 71.1%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 22.2%
0.75 lb Weyermann - Barke Vienna0.75 lb Barke Vienna 36 3.4 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g El Dorado11 g El Dorado Hops Pellet 12.7 Boil 60 min 16.8 84.6%
2 g El Dorado2 g El Dorado Hops Pellet 12.7 Boil 10 min 1.11 15.4%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
2.20 tsp Yeast Nutrient Other Boil 10 min.
3.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
4.46 ml Lactic acid Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 477 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 4 7 65 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Infusion 152 °F 150 °F 90 min
mash out 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.25 g | 37 qt) 8.46 33.8  
Mash volume with grains (equipment estimates 10.15 g | 40.6 qt) 9.36 37.4  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 6.8 27.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

3rd place Pale American Beer category at the 2023 Indiana Brewer's Cup
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2023_INBrewersCup_HBResults_Final.pdf

1st Place Standard American Beer category at the 2023 Sunshine Challenge

3rd place BOS at the 2023 Sunshine Challenge

https://reggiebeer.com/ReggieWeb.php?Web=1000780&fbclid=IwAR3fvAX_lxfzJEwokO34s2UBcHawfU_hr6HPDKRh4xFPi8JrrtCMehZoDvA_aem_AcZYc-M153NEW98or76xyYNPNXuFrw9iCfxH8cFOpVSJspwb2K1nA0ySppi0JqZwbyY&mibextid=Zxz2cZ

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Bloody Butcher corn from Sugar Creek

Full volume, no sparge

Hops loose in kettle.

Target 17-18 IBU at 60 min and 1-2 IBU at 10 min

Check pH at end of boil (target 4.8-5.1). Add 1 mL (or 2?) lactic acid near the end of the boil based on end of boil pH (target 5.1-5.2)

Chill immediately at end of 75 min boil.

Allow to sit covered x 1 hr prior to draining to FV

OXYGENATE prior to yeast pitch.

Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity.

Once SG has stabilized, cold crash x 7 days adding gelatin on day 4.

Biofine 5 mL in the keg.



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  • Last Updated: 2023-09-17 14:54 UTC