American Lager - Beer Recipe - Brewer's Friend

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American Lager

143 calories 13.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 70 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.625 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Saturday January 13th 2024
1.047
1.010
5.0%
15.9
3.0
5.3
4.07
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Weyermann - Pale Ale1.59891 kg Pale Ale 2.25 € / kg
3.60 € 		39 2.3 75.4%
0.31 kg Flaked Corn0.312979 kg Flaked Corn 40 0.5 14.8%
0.21 kg Flaked Rice0.208652 kg Flaked Rice 40 0.5 9.8%
2.12 kg / 3.60 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.33 64%
9 g Hallertau Mittelfruh9 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.61 36%
25 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss 0.11 € / g
0.34 € 		Fining Boil 10 min.
3 g Nutrisal 0.04 € / g
0.13 € 		Other Boil 10 min.
4.13 ml Lactic acid Water Agt Mash 1 hr.
0.47 €
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
70 Milliliters
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 210 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 85.8 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 4 8 59 37 34
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 69 °C 66 °C 75 min
Temperature 66 °C 75 °C 15 min
6.2 L Sparge 80 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.8 L) 18.6
Mash volume with grains (equipment estimates 23.2 L) 20
Grain absorption losses -2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 15.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

Ferment at 9C for 7 days. Raise temperature to 18C and hold for 5 days. Slowly ramp down to 0C over 17 days Lager for 3 weeks and than you can bottle or keg

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  • Last Updated: 2024-01-13 18:20 UTC