red lager 2 - Beer Recipe - Brewer's Friend

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red lager 2

170 calories 14.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday February 11th 2016
1.052
1.009
5.6%
15.3
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Light8 lb Liquid Malt Extract - Light 35 4 94.1%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 oz Belgian - Roasted Barley2 oz Roasted Barley 30 575 1.5%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.9%
2 oz American - Chocolate2 oz Chocolate 29 350 1.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.7 Boil 60 min 6.11 14.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil 30 min 7.29 28.6%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 5 min 1.89 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Fining Boil 5 min.
0.50 tsp yeastex Other Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
us-05 at bottling
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
use Deionized water from Norwalk store
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.88 23.5  
Grain absorption losses (steep / mash) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 5.88 23.5
Equipment Profile Used: System Default
 
Notes

two weeks primary at 52F
6 weeks secondary at 45F
bring to 65F three days before bottling

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  • Last Updated: 2016-06-21 18:58 UTC