East Coast LA Lager - Beer Recipe - Brewer's Friend

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East Coast LA Lager

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 63% (brew house)
Source: John Palmer
Rating:
5.00 (1 Review)

Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday March 16th 2016
1.046
1.011
4.6%
26.7
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb American - Vienna7.75 lb Vienna 35 4 68.6%
1.75 lb American - Wheat1.75 lb Wheat 38 1.8 15.5%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 4.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.4%
0.50 lb American - Victory0.5 lb Victory 34 28 4.4%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.7%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 60 min 16.89 25%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 8.38 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 1 min 1.46 50%
2 oz / $ 0.00
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 5 14 102 80 0
Using 10 gallons of RO water; add 5g Gypsom, 5g Calcium Chloride, 2g Epsom Salt, 2g baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.24 17  
Mash volume with grains 5.14 20.6  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.66 34.7
Equipment Profile Used: System Default
 
Notes

Base Malt brand is Briess Gold Pils Vienna Malt,

Diacytl Rest day 4 @59F

Cold Crash @ day 7 3 days @ 36F

Last Updated and Sharing
 
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  • Last Updated: 2016-03-19 00:13 UTC