reziewduB - Beer Recipe - Brewer's Friend

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reziewduB

117 calories 10.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 117 calories (Per 12oz)
Carbs: 10.7 g (Per 12oz)
Created: Tuesday July 26th 2016
1.036
1.007
3.8%
10.8
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 80%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 4%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids 37 1 16%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.68 40%
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 4 min 2.12 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Fining Boil 15 min.
0.25 tsp yeast nutrient Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash Temp 154° Temperature -- 149 °F 90 min
1 gal heat to 175° Fly Sparge -- 175 °F --
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 3.94 15.8  
Mash volume with grains 4.36 17.4  
Grain absorption losses -0.66 -2.6  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 2.39 9.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.32 25.3
Equipment Profile Used: System Default
 
Notes

Use the "poor man's lagering" method for primary fermentation to approx. 55 deg F for 4 weeks. Keg and carbonate and chill as normal.

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  • Last Updated: 2016-07-26 01:27 UTC