Lazy Lime - Beer Recipe - Brewer's Friend

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Lazy Lime

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.75 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Friday April 21st 2023
1.046
1.009
4.9%
10.2
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Briess - Pilsen Malt 2-Row4 kg Pilsen Malt 2-Row 37 1.2 78.4%
1 kg Bob's Red MIll - Corn Grits1 kg Corn Grits 15 1 19.6%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 7 Boil at 100 °C 20 min 7.9 25%
14 g Cascade14 g Cascade Hops Pellet 7 Whirlpool 10 min 2.33 25%
28 g Mandarina Bavaria28 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Sea salt Flavor Boil 10 min.
30 g Lime Zest Flavor Whirlpool 10 min.
20 g Lime Zest Flavor Primary 14 days
2 g Yeast Nutrient Other Boil 10 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Biofine Clear Fining Boil 10 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 146.3 g       Temp: 18 °C       CO2 Level: 2.5 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
22.95 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 23
Mash volume with grains (equipment estimates 24.2 L) 26.3
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 7.8 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 24.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 2.1
Going into fermentor 21
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

start mashing at 72°C / 23L water with 1g calcium chloride while 60min.

sparging or just adding water, then get 24.75L pre wort.


boiling at 60min, add 14g cascade hops, when 20min left, 14g salt / 2g yeast nutrient / 4.5g biofine clear, when 10mim left.

flame out and add 14g cascade hops / 30g lime zest, while whirlpool during 10min.

and chill down till 12-13°C using about 2kg ice then gethering 21L wort.

pitching reincarnation yeast with 20g lime zest, fermentation at 12°C

after 7days dry hopping 28g mandarina bavaria hops.

priming with 140-150g corn sugar / agave syrup.




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  • Last Updated: 2023-05-04 01:23 UTC