☆ German Lager ☆ - Beer Recipe - Brewer's Friend

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☆ German Lager ☆

187 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Klickitat Jim
Calories: 187 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday October 22nd 2015
14.1 °P
2.6 °P
6.3%
20.2
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 92.9%
1 lb German - CaraHell1 lb CaraHell 34 11 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Pellet 4.5 First Wort 0 min 16.23 50%
40 g Tettnanger40 g Tettnanger Hops Pellet 4.5 Whirlpool at 160 °F 10 min 3.96 50%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Wirlfloc Fining Boil 10 min.
0.50 tsp Nutrient Water Agt Boil 10 min.
2.50 g Brewtan B Water Agt Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 6 11 98 53 0
Distilled Water 5.4 ph mash
Mash: 9.5 gal
2g CaSO4
2g MgSO4
1g NaCl
6g CaCl
2.5g Brewtan B
3ml Lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal 12 brix Infusion -- 150 °F 90 min
Starting Mash Thickness: 2.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.7 qt/lb), your strike volume will exceeds the total water needed for the recipe (9 g). Reduce mash thickness to 2.56 qt/lb or increase pre-boil volume to 7.45 g.    
Strike water volume at mash thickness of 2.7 qt/lb 9.45 37.8  
Mash volume with grains 10.57 42.3  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Hallertau Mittelfruh optional
Crystal option for more American take
Cut late hops in half or quarter for a more authentic Bavarian version

(1) 1000ml oxygenated starters at 50
Pitch at high krausen ~12hrs

52º till > 50% ADF then free rise to 68º
Rest at 68º 5 days then check gravity and forced diacetyl test
Crash to 30º then gell fine 3 days at 30º

Keg and carbonate to 14psi, lager 1 month at ~38F
Purge keg daily for first week to blow off excess sulfur

Final pH about 4.3



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  • Last Updated: 2018-05-07 17:29 UTC