Honey Lager 24 - Beer Recipe - Brewer's Friend

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Honey Lager 24

9328 calories 956.8 g 20 qt
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11.25 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 81%
Calories: 9328 calories (Per 20qt)
Carbs: 956.8 g (Per 20qt)
Created: Monday February 12th 2024
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OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 24

1.053
1.013
5.3%
22.5
8.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 41.7%
5 lb Rahr - North Star Pils5 lb North Star Pils 36.3 1.7 20.8%
5 lb Simpsons - Maris Otter pale5 lb Maris Otter pale 38 2.4 20.8%
4 lb Gambrinus - Honey Malt4 lb Honey Malt 37 25 16.7%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger (2.7AA)2 oz Tettnanger (2.7AA) Hops Leaf/Whole 2.7 First Wort 0 min 7.88 33.3%
2 oz Tettnanger (4.2AA)2 oz Tettnanger (4.2AA) Hops Pellet 4.2 Boil 60 min 12.26 33.3%
2 oz Spalter Select (Germany)2 oz Spalter Select (Germany) Hops Leaf/Whole 3.5 Whirlpool 0 min 2.33 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
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
6.5 gal Strike 166 °F 145 °F 25 min
1.5 gal Infusion 205 °F 153 °F 25 min
2 gal Infusion 205 °F 157 °F 22 min
8 gal Sparge 180 °F 175 °F 10 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.98 gal (51.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.98 gal (3.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 6 24  
Mash volume with grains 7.92 31.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 10.23 g | 40.9 qt) 11.25 45  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.98 g | 51.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.33 45.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11.25 45  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Brewed 3/28/24. Easy Maerzen/Ofest. Showcasing Honey Malt. Step infusion mash. 145/153/157F for 25 min each. 12 gal distilled water + 6 gal filtered tap. 1 Tbsp CaCl + 15 ml Lactic Acid. Pressure ferment the half with Bavarian yeast in 5 gal Cornie keg with spunding valve after 2 days at 52F in plastic fermenter. Ferment Munich half in plastic primary and secondary fermenters not under pressure.

5/19/24- The Munich yeast version was much better than the Bavarian. Much clearer and better malty flavor.

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  • Last Updated: 2024-05-19 13:33 UTC