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Website Mountain Lager

193 calories 15.6 g 0.440 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 193 calories (Per 0.440L)
Carbs: 15.6 g (Per 0.440L)
Created: Monday February 26th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Malteurop - Pilsen Malt4 kg Pilsen Malt 37.44 3.04 92.2%
220 g Weyermann - Carapils220 g Carapils 34.5 4.11 5.1%
120 g Weyermann - Caramunich Type 1120 g Caramunich Type 1 33.5 91.9 2.8%
4,340 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 11.7 Boil 60 min 15.98 16.7%
50 g Hallertaurer Mittlefruh50 g Hallertaurer Mittlefruh Hops Pellet 3.2 Boil 10 min 7.92 83.3%
60 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.25 g Yeast Nutrient Other Boil 15 min.
6.25 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
25 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 111.1 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
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
22 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 69 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
8 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.2
Mash volume with grains 15
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 19.1 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

If you have temperature control:
Ferment at 12C for 6 days.
Increase temp to 15C for 2 days
Increase temp to 17C for 1 day, Check gravity has reached full attenuation
Lager for 3 weeks at 5C
Then Keg and lager for as long as you can wait.

Otherwise ferment as at a stable temperature for 10 - 14 days between 15 - 20 C

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  • Last Updated: 2025-02-19 15:18 UTC