Forbidden 50/50 Lager Light - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Forbidden 50/50 Lager Light

138 calories 14 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Wednesday April 3rd 2024
1.042
1.010
4.3%
15.6
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Goldpils Vienna Malt4 lb Goldpils Vienna Malt 36.8 3.5 35.6%
0.63 lb Briess - Blackprinz Malt0.625 lb Blackprinz Malt 25 500 5.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.4%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 4.4%
90 oz Lotus Foods Gourmet Heirloom Forbidden Rice - US - Lotus Foods Gourmet Heirloom Forbidden Rice - Cooked Black Rice90 oz US - Lotus Foods Gourmet Heirloom Forbidden Rice - Cooked Black Rice 22 450 50%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - CZ Saaz1.5 oz CZ Saaz Hops Pellet 3.2 Boil 30 min 12.8 75%
0.50 oz Yakima Valley Hops - CZ Saaz0.5 oz CZ Saaz Hops Pellet 3.2 Boil 15 min 2.76 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Chalk Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
9.82 ml Lactic acid Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
0.25 tsp Glucabuster Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
11 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.58 gal Infusion 147 °F 147 °F 60 min
2 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.63 22.5  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 2.86 g | 11.4 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7.45 29.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Below are the steps I used for cooking the rice and incorporating it into the mash:

  • RINSE RICE VERY WELL!

  • Bring 3 gallons of distilled water to a boil in the kettle. Using the steel mesh basket, add all the rice to the boil and reduce heat to a simmer. Cover and cook the rice for 30 minutes (or longer, if necessary). After rice is cooked, remove the basket and top off water to reach 6.58 gallons. Heat/cool as required to reach a mash temp of 147°F. Remember to factor the cooked rice temperature when calculating a strike temperature!

  • Check pH before adding lactic acid. The rice doesn't seem to factor into the water calculator and my last batch ended up not needing any lactic acid.

  • Rice hulls are highly recommended during the mash.

  • On my last batch the mash was really thick after blending the rice and grains. It may not be necessary, but I used 30 drops (approximately 1/4 teaspoon) of Glucabuster to aid with recirculation. It helped a ton.

  • Boil time for the batch is only 30 minutes, however that may have to be extended based on water volume. My pre-boil volume was much higher than anticipated last time.

  • Pressure ferment at 68°F @ 15psi.
Last Updated and Sharing
 
367
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-09-16 14:36 UTC