Spudlite - Beer Recipe - Brewer's Friend

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Spudlite

167 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Herr Stein
Hop Utilization: 99%
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday April 20th 2023
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OG: 1.050 FG: 1.013 ABV: 4.8% IBU: 10

1.051
1.011
5.3%
11.9
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 33.3%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 33.3%
3 lb potatoes - potatoes - Potatoes - US - potato3 lb potatoes - Potatoes - US - potato 35 1.5 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.18 oz Magnum0.175 oz Magnum Hops Pellet 16.6 Boil 60 min 11.46 25.9%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.38 74.1%
0.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
0.60 g Epsom Salt Water Agt Mash 90 min.
4.16 ml Lactic acid Water Agt Mash 90 hr.
0.80 g Chalk Water Agt Mash 90 min.
 
Yeast
Lallemand - Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       Temp: 68 °F       CO2 Level: 2.65 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
7.3 gal Infusion 155 °F 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.65 g | 34.6 qt) 7.41 29.6  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 8.13 32.5  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 6.03 24.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes
  • I use Bobs potato flakes, (no additives listed, just dehydrated potatoes). 1c ~ 1 medium potato, 1c=8oz. Use the same amount as with corn or rice adjuncts, typically no more than 40% max.
    Whole potatoes work also but its more time consuming. Peel, grate and step mash for ~ 20min @140° first to gelatinize the potatoes.

  • Thick mash, (think squeezing mashed potatoes thru a pillow case), to get all the liquid, takes a good long time to drain, even with squeezing the bag. FYI potato flakes suck up tons of water, while whole potatoes contain lot of water.

  • If the ABV comes out less that 5% its Spudlite, If its 5% or more its Spudweiser and if its 6% or more its Spud Ice. Efficiency is typically vey high, adjust accordingly for your % ABV.

  • Initially very cloudy, LOTS of trub that eventually settles. Be patient with this one.

  • You can add 1 lb of a specialty grain, Munich or Vienna if you want to add a little flavor.

  • Full body, initially so cloudy you will think its a wheat beer but it will totally clear to a deep sparkling gold color.
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  • Last Updated: 2024-02-23 13:22 UTC