Stew Light Lager - Beer Recipe - Brewer's Friend

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Stew Light Lager

170 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: Light American Lager
Boil Time: 65 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.12 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday February 4th 2025
1.052
1.010
5.6%
13.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 30%
0.30 lb American - Pale 2-Row - Toasted0.3 lb Pale 2-Row - Toasted 33 30 3%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20%
2.50 lb US - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 25%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 15%
0.20 lb American - Carapils (Dextrine Malt)0.2 lb Carapils (Dextrine Malt) 33 1.8 2%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.56 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Irish Moss Fining Boil 50 min.
0.50 tsp Gelatin Fining Kegging 0 min.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.89 psi       Temp: 45 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 15 50 75 25 20
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal 160 °F 150 °F 70 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 8.31 33.2  
Mash volume with grains (equipment estimates 8.31 g | 33.2 qt) 9.07 36.3  
Grain absorption losses (steeping) -1.19 -4.8  
Pre boil volume 7.12 28.5  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.31 33.2
Equipment Profile Used: System Default
 
Notes

NEED TO PITCH CORRECT AMOUNT! should be 380B-409B Cells which is 3 packets or starter. Do Sparge and shoot for 75 percent eff. Ferment at 50F until 75% complete on gravity then pull temp down to 45F for 3 Days. You should be able to clear diacetyl by dropping temp if you pitched correctly, perform forced diacetyl test to confirm if diacetyl still present either hold at 45F or raise to 68F until dicetyl is gone. Cold Crash at 35F then add gelatin finings, hold for 3-5 days. Transfer into keg or bottle at 2.5 volumes of Co2. I Keg and pressurize at 14 psi for 10 days at serving temp 45F

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  • Last Updated: 2025-02-04 01:09 UTC