Jack's Abby Leisure Time Lager - Beer Recipe - Brewer's Friend

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Jack's Abby Leisure Time Lager

133 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Monday February 16th 2015
1.044
1.008
4.8%
11.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg United Kingdom - Pilsen2.3 kg Pilsen 36 1.8 48.9%
1.70 kg German - Wheat Malt1.7 kg Wheat Malt 37 2 36.2%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 5.3%
0.45 kg Flaked Wheat0.45 kg Flaked Wheat 34 2 9.6%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Jade20 g Pacific Jade Hops Pellet 12.5 Dry Hop 12 days 40%
30 g Willamette30 g Willamette Hops Pellet 5.2 Boil 15 min 11.07 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28.50 g Ginger Spice Secondary --
28.50 g Grains of Paradise Spice Boil 15 min.
7 g Lemon Grass Spice Boil 15 min.
0.50 each Whirfloc Tablet Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 6 7 13 8 22
Ca=50, Mg=10, Na=16, Cl=71, S04=70
(Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and balanced).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 90 min
Sparge -- 76 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14.6
Mash volume with grains 17.7
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17.7 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Cool wort to 53F and aerate well. Ferment at 53F until approximately 2-5 points from final gravity, then raise the temperature to 65F keep it there for 2-4 days to reduce diacetyl (a buttery flavour produced by some yeasts). It's preferrable to lager for 1-2 months at near freezing before packaging.

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  • Last Updated: 2015-02-23 23:43 UTC