Brickagog Lager - Beer Recipe - Brewer's Friend

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Brickagog Lager

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday February 20th 2011
1.061
1.013
6.3%
22.0
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb 2-Row Malt5 lb 2-Row Malt 36 2 41.7%
4 lb Weyermann Light Munich4 lb Weyermann Light Munich 0 6 33.3%
0.75 lb Weyermann CaraMunich II0.75 lb Weyermann CaraMunich II 0 46 6.3%
0.25 lb Castle Biscuit Malt0.25 lb Castle Biscuit Malt 0 19 2.1%
2 lb Breiss Munich Dark2 lb Breiss Munich Dark 35 20 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mt Hood1 oz Mt Hood Hops Pellet 4.4 Boil 60 min 50%
1 oz Mt Hood1 oz Mt Hood Hops Pellet 4.4 Boil 15 min 50%
2 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentis Saflager S-23
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion Mash Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 2 8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

This will probably be my last lager of the winter and I decided to go with a Marzen to get something clean and malty. Traditionally, these are made in March and then consumed in the early fall, but I don't plan on waiting that long. Water Adjustments: 1/2 tsp Gypsum 1/8 tsp non-iodized salt 1/4 tsp chalk (calcium cloride)

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  • Last Updated: 2011-02-20 19:38 UTC