Northern Lager - Beer Recipe - Brewer's Friend

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Northern Lager

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday January 18th 2025
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OG: 1.054 FG: 1.010 ABV: 5.9% IBU: 20

1.052
1.009
5.6%
17.0
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Mecca Grade - Lamonta (American Pale)10 lb Lamonta (American Pale) 37 3 90.9%
1 lb Weyermann - Isaria 19241 lb Isaria 1924 35.8 3.3 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Waimea0.25 oz Waimea Hops Pellet 17.5 Boil 30 min 12.65 16.7%
0.25 oz Kohatu0.25 oz Kohatu Hops Pellet 6.5 Boil 5 min 1.22 16.7%
1 oz Kohatu1 oz Kohatu Hops Pellet 6.5 Whirlpool at 185 °F 0 min 3.1 66.7%
1.50 oz / $ 0.00
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.54 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO Water w/ 6 grams calcium chloride ,3 grams gypsum -mash.
.15 grams citric acid for sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.47 gal Vorlauf 152 °F 152 °F 60 min
4 gal Sparge 171 °F 171 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 3.87 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 8.69 34.7
Equipment Profile Used: System Default
 
Notes

Starting gravity 1.054 -PH 5.3-5.4
Ferment 10 days take gravity and pressure ferment till day 14. Transfer to secondary fermenter (spunding keg) at 10 psi and complete fermentation till terminal gravity is reached. Crash for a minimum of 7 days under pressure. And transfer to serving keg.

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  • Last Updated: 2025-01-18 21:00 UTC