Lager 2025 - Beer Recipe - Brewer's Friend

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Lager 2025

173 calories 14.1 g 350 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 6.076 gallons (fermentor volume)
Pre Boil Size: 7.3968 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 173 calories (Per 350ml)
Carbs: 14.1 g (Per 350ml)
Created: Sunday March 23rd 2025
1.054
1.008
6.1%
9.1
3.0
4.9
30.17
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canada Malting - SUPERIOR PILSEN MALT4 kg SUPERIOR PILSEN MALT $ 1.38 / lb
$ 12.17 		37.2 1.5 72.7%
1 kg Briess - Carapils Malt1 kg Carapils Malt $ 6.50 / kg
$ 6.50 		34.5 1.5 18.2%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose $ 7.00 / kg
$ 3.50 		42 0.5 9.1%
5.50 kg / $ 22.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz hallertaue2 oz hallertaue Hops Leaf/Whole 4 Boil at 212 °F 60 min 5.11 66.7%
0.50 oz hallertaue0.5 oz hallertaue Hops Leaf/Whole 4 Boil 15 min 2.76 16.7%
0.50 oz hallertaue0.5 oz hallertaue Hops Leaf/Whole 4 Whirlpool 0 min 1.23 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Gypsum Water Agt Mash 0 min.
1 tsp Citric acid Water Agt Mash 0 min.
1 tbsp Irish Moss Fining Boil 15 min.
2 tbsp Gypsum Water Agt Sparge 0 min.
1 tsp Citric acid Water Agt Sparge 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 7 4 2 31 7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.82 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.82 19.3  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.09 24.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 6.08 24.3  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Use BK to heat and treat 10 gallons of water 1/2 filtered 1/2 RO
after collecting 7.5 gallons only 1 quart or wort left.
SG before boiling 1.054 (better extraction than anticipated) The hop from the south side of building, dried and vacuum sealed put in freezer in fall 2023. Bag still sealed, nice aroma not oxidized.
using hop spider(s) spike BK set to 50% boiling nicely.
24 liters in conical, install cooling coil after pitch yeast
SG after boil 1.060
day two pressure up to 5 psi fermentation active temp 55 F
day 5 pressure 5 psi Temp 55 F Sg 1.036 Temp up to 58
Day 8 pressure 5 psi Temp 58 sg 1.032
day 14 dump some trub / yeast
day 15 sg 1.012 temp 66


Use conical from primary / dump yeast/ seal and pressure ferment at 5 to 10 psi
cold crash and the transfer to keg.
2 week later transfer to serving keg.
counter pressure bottle Maybe.

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  • Last Updated: 2025-04-08 00:17 UTC