Quick Lager (fermzilla) - Beer Recipe - Brewer's Friend

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Quick Lager (fermzilla)

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35.75 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garz11
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday January 24th 2025
1.048
1.010
5.1%
14.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Lager6 kg Lager 38 1.4 90.9%
0.40 kg Munich - Light 10L0.4 kg Munich - Light 10L 33 10 6.1%
0.20 kg Bairds - Dextrin Malt0.2 kg Dextrin Malt 32.2 1.75 3%
6.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Hallertau Blanc15 g Hallertau Blanc Hops Pellet 10.5 Boil 60 min 14.51 100%
15 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 10 min.
 
Yeast
Crossmyloof - Hell
Amount:
20 Grams
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
12 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
24.09 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.1
Mash volume with grains 28.4
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 19.2 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 35.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 30
Going into fermentor 30
Total: 43.3  
Equipment Profile Used: System Default
 
Notes

Boiled for 60 mins and fermented in fermilla for 5 days @ 19c then raised to 20c for 5 days. Cold crashed to .5 for 2 weeks (pressure set at 10psi on spunding valve)

Nice crisp easy to drink lager.

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  • Last Updated: 2025-01-24 17:36 UTC