1912 Pre-War Lager - Beer Recipe - Brewer's Friend

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1912 Pre-War Lager

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Thursday March 20th 2025
1.046
1.007
5.1%
20.5
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb American - Pale 6-Row4.3 lb Pale 6-Row 35 1.8 41.3%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 38.5%
1.10 lb Flaked Wheat1.1 lb Flaked Wheat 34 2 10.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.6%
10.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Cluster0.33 oz Cluster Hops Pellet 6.5 Boil 90 min 8.79 39.3%
0.33 oz Cluster0.33 oz Cluster Hops Pellet 6.5 Boil 60 min 8.22 39.3%
0.18 oz Cluster0.18 oz Cluster Hops Pellet 6.5 Boil 30 min 3.44 21.4%
0.84 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
5.2 gal Strike 160 °F 150 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.2 20.8  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 2.85 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 150°F (66°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and lauter as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. Chill to about 48°F (9°C), aerate well, and pitch plenty of healthy yeast. Ferment at about 50°F (10°C) for about 2 weeks, or until terminal gravity is reached. When it nearly reaches terminal gravity, raise the temperature to 57°F (14°C) for 1 day for a diacetyl rest. Then cool by about 2°F (1°C) per day until you reach lagering temperature, about 32°F (0°C). Lager for 4–6 weeks, then package and carbonate.

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  • Last Updated: 2025-03-20 18:14 UTC