First Beer Wheat Lager - Beer Recipe - Brewer's Friend

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First Beer Wheat Lager

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday January 13th 2024
1.056
1.014
5.6%
29.3
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Mountain Malt - Mountain Pilsner Base Malt17 lb Mountain Pilsner Base Malt 37.4 1.4 72.3%
2 lb Weyermann - Carafoam2 lb Carafoam 34.5 2.2 8.5%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 12.8%
1.50 lb Weyermann - Spelt Malt1.5 lb Spelt Malt 36.6 5 6.4%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil at 203 °F 60 min 26.63 66.7%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil at 203 °F 5 min 2.65 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.2 psi       Temp: 33 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Mash Temperature 153 °F 153 °F 60 min
4 gal Sparge 170 °F 170 °F --
mash out! 170 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.16 gal (48.65 qt). Suggest reducing strike water volume to 10.12 gal (40.48 qt) and adding 0.16 gal (0.65 qt) sparge/top-off. 10.28 41.1  
Strike water volume at mash thickness of 1.75 qt/lb 10.28 41.1  
Mash volume with grains 12.16 48.6  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.84 g | 47.4 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.19 52.8
Equipment Profile Used: System Default
 
Notes

Ferment until FG target is reached. Keep in primary 3 weeks for diacetyl rest. Pitch yeast at ~65-70F

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  • Last Updated: 2024-01-13 19:42 UTC