香艾LAGER - Beer Recipe - Brewer's Friend

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香艾LAGER

144 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 12.4 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday February 8th 2023
11.8 °P
2.1 °P
5.2%
13.7
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg The Swaen - Swaen Pilsner4 kg Swaen Pilsner 38 2 93%
0.30 kg The Swaen - Goldswaen light0.3 kg Goldswaen light 35 10 7%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 3.5 First Wort 90 min 13.68 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g 艾草乾 Herb Boil 15 min.
100 g 香茅乾 Herb Mash 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
金埔里
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.9
Mash volume with grains 15.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 18.1 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 24.2  
Equipment Profile Used: System Default
"香艾LAGER" International Pale Lager beer recipe by Ray Huang. All Grain, ABV 5.17%, IBU 13.68, SRM 4.24, Fermentables: (Swaen Pilsner, Goldswaen light) Hops: (Saaz) Other: (艾草乾, 香茅乾)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-24 01:53 UTC