Lazy Lagoon Lager - Beer Recipe - Brewer's Friend

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Lazy Lagoon Lager

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10.1 gallons
Post Boil Size: 8.53 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Keith Wright of Mustang, Oklahoma, a member of Red Earth Brewers,
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/keiths-german-blonde/
Created: Monday April 15th 2024
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OG: 1.046 FG: 1.007 ABV: 5.1% IBU: 35

1.055
1.015
5.2%
29.2
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.33 lb Weyermann - Pilsner15.33 lb Pilsner 36 1.5 90.7%
1.33 lb American - Carapils (Dextrine Malt)1.33 lb Carapils (Dextrine Malt) 33 1.8 7.9%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.5%
16.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Mount Hood0.67 oz Mount Hood Hops Pellet 6.4 First Wort 0 min 11.57 25%
0.67 oz Mount Hood0.67 oz Mount Hood Hops Pellet 6.4 Boil 60 min 10.52 25%
0.67 oz Hallertau Mittelfruh0.67 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 30 min 5.68 25%
0.67 oz Hallertau Mittelfruh0.67 oz Hallertau Mittelfruh Hops Pellet 4.5 Whirlpool 15 min 1.41 25%
2.68 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.33 each Whirlfloc Water Agt Boil 15 min.
16 each Campden Tablets Water Agt Mash 0 min.
0.67 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.33 tsp Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1.33 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 616 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.08 psi       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.34 25.4  
Mash volume with grains 7.69 30.8  
Grain absorption losses -2.11 -8.5  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 6.12 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.6 g | 38.4 qt) 10.1 40.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 8.03 g | 32.1 qt) 8.53 34.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.5 g | 34 qt) 8 32  
Total: 12.46 49.9
Equipment Profile Used: System Default
 
Notes

Boil water then cool to mash-in temp of 155°F (68°C). Add crushed Campden tablets and mash in for a 1-hour rest until conversion is complete as indicated by the iodine test. Sparge with 170°F (77°C) water. Cooled with counterflow chiller to collect 5.5 gal. (20.8 L) wort at 60°F (15°C). Pitch a 2 qt. yeast starter, aerate well with O2 and ferment in primary for 10 days at 50°F (10°C). At SG 1.020 (5°P), rack to secondary for 7 days. At SG 1.018 (4.5°P), rack again for a 5-day diacetyl rest at 70°F (21°C), then at SG 1.016 (4°P) rack onto gelatin finings and lower to 34°F (1°C) to crash yeast. After 1 week, transfer to a 5-gallon keg and carbonate to 2.4 vol. (4.8 g/L) of CO2. After 3 days, filter to 1 micron while transferring to another keg. Counter-pressure bottle if desired.

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  • Last Updated: 2024-04-15 15:50 UTC