Bloody Butcher Lager - Beer Recipe - Brewer's Friend

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Bloody Butcher Lager

126 calories 10.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.58 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 126 calories (Per 12oz)
Carbs: 10.4 g (Per 12oz)
Created: Saturday February 11th 2023
1.039
1.006
4.3%
7.8
2.2
n/a
30.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Rahr - Standard 2-Row16 lb Standard 2-Row $ 1.61 / lb
$ 25.76 		36.8 1.8 61.5%
10 lb HomeGrown - HomeGrown - Bloody Butcher Corn10 lb HomeGrown - Bloody Butcher Corn $ 0.00 / lb
$ 0.00 		30 0 38.5%
26 lbs / $ 25.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Hallertau Mittelfruh41 g Hallertau Mittelfruh Hops $ 2.00 / oz
$ 2.89 		Leaf/Whole 3.75 Boil 45 min 6.13 67.2%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops $ 2.00 / oz
$ 1.41 		Leaf/Whole 3.75 Boil 15 min 1.62 32.8%
61 g / $ 4.30
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2.88 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 886 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 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
8 gal Gelatinize corn Temperature 212 °F 212 °F 60 min
4 gal Lower temp for Barley Temperature 212 °F 160 °F --
Add barely and mash Temperature 160 °F 151 °F 60 min
3 gal Sparge 160 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.58 gal (70.32 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.58 gal (22.32 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.46 gal (53.82 qt). Suggest reducing strike water volume to 9.92 gal (39.68 qt) and adding 1.46 gal (5.82 qt) sparge/top-off. 11.38 45.5  
Strike water volume at mash thickness of 1.75 qt/lb 11.38 45.5  
Mash volume with grains 13.46 53.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume 9.71 38.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 17.58 70.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 16 64  
Going into fermentor 16 64  
Total: 21.08 84.3
Equipment Profile Used: System Default
 
Notes

I've been working on a lager recipe that features my homegrown Bloody Butcher corn. The mash process is a bit time-consuming, as the corn is un-malted and must be gelatinized prior to adding the barley. Care must be taken not to scorch the corn during cooking. To start, I bring the water to a rolling boil and then add the corn, stirring constantly while reducing the heat. Once the corn is thoroughly cooked, I add roughly 4 gallons of water to lower the temperature to around 160°F, and then mash in the remaining barley following a standard protocol. This process produces a unique and flavorful lager that showcases the distinctive taste of my homegrown corn.

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  • Last Updated: 2023-05-03 00:38 UTC