Wolf Pack American Lager - Beer Recipe - Brewer's Friend

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Wolf Pack American Lager

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35.22 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Tuesday June 18th 2024
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 13

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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.38 kg Gladfield - German Pilsner Malt4.38 kg German Pilsner Malt 36.3 2.03 83.8%
0.63 kg Gladfield - American Ale Malt0.63 kg American Ale Malt $ 2.80 / kg
$ 1.76 		37.3 2.54 12%
218.75 g Gladfield - Sour Grapes Acid Malt218.75 g Sour Grapes Acid Malt 12.4 2.03 4.2%
5.23 kg / $ 1.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43.75 g Wai-iti43.75 g Wai-iti Hops Pellet 3 Boil 30 min 11.43 100%
43.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 g Epsom Salt Water Agt Mash 0 min.
1.25 g Gypsum / 273.5 Grams $ 0.07 / g
$ 0.08 		Water Agt Mash 0 min.
0.63 ml Lactic acid Water Agt Sparge 0 min.
3.13 g Whirlfloc Water Agt Boil 15 min.
3.13 g Wyeast - Beer Nutrient / 393.5 Grams Other Boil 15 min.
$ 0.08
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
60 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 490 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.9 L Strike 66 °C 65 °C 60 min
21.9 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.9
Mash volume with grains 24.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 35.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 25
Total: 41.3  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-goldfinger-smoke-two-lagers/

DIRECTIONS
Mill the grains and mash at 144°F (62°C) for 45 minutes; raise to 154°F (68°C) and rest 15 minutes; then raise to 162°F (72°F), rest 15 minutes, and mash out. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then allow 20 minutes to settle. Chill to 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C) for 10 days to clear diacetyl. Crash to 32°F (0°C), package, and carbonate to 2.5–2.6 volumes of CO2.

BREWER’S NOTES
Mash: We aim for a mash pH of 5.3; adjust the acidulated malt as needed. (We also aim for a wort pH of 5.1.) If you can’t do a step mash, a single infusion at 149°F (65°C) for 60 minutes is fine.

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  • Last Updated: 2024-06-18 17:58 UTC