Year of the Dragon - Beer Recipe - Brewer's Friend

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Year of the Dragon

161 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 38 gallons (fermentor volume)
Pre Boil Size: 42.95 gallons
Post Boil Size: 40 gallons
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Post Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday December 30th 2023
12.2 °P
2.4 °P
5.3%
18.1
3.0
5.8
39.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Proximity - Pilsen Malt55 lb Pilsen Malt $ 0.71 / lb
$ 39.05 		37.5 1.8 84.6%
8 lb Rice8 lb Rice 35.5 1 12.3%
2 lb Rice Hulls2 lb Rice Hulls 0 0 3.1%
65 lbs / $ 39.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Saaz8 oz Saaz Hops Pellet 3.5 Boil 60 min 14.51 66.7%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 15 min 3.6 33.3%
12 oz / $ 0.00
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 616 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Brewery - 03/06/2021
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
26.25 gal Strike 166 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 39.95 gal (159.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 27.95 gal (111.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 29.58 gal (118.3 qt). Suggest reducing strike water volume to 6.8 gal (27.2 qt) and adding 17.58 gal (70.3 qt) sparge/top-off. 24.38 97.5  
Strike water volume at mash thickness of 1.5 qt/lb 24.38 97.5  
Mash volume with grains 29.58 118.3  
Grain absorption losses -8.13 -32.5  
Remaining sparge water volume (equipment estimates 23.95 g | 95.8 qt) 26.95 107.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 39.95 g | 159.8 qt) 42.95 171.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume (equipment estimates 38 g | 152 qt) 40 160  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 40 g | 160 qt) 38 152  
Total: 51.33 205.3
Equipment Profile Used: System Default
 
Notes

Add uncooked rice to mash tun with a 3:1 water to rice ratio. Bring to a boil and cook for 20 minutes. Add Remaining strike water and add malt. (Do the math on the temperature required to reduce the mash temperature to 162F prior to adding malt.) May require a bit of ice depending on your available water temp.

optional Add dose of amylase enzyme to ensure full conversion. Beer should finish crisp and dry with a strong white head.

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  • Last Updated: 2024-02-17 14:29 UTC