German-Style Pale (lagered) Ale - Beer Recipe - Brewer's Friend

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German-Style Pale (lagered) Ale

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Stanley
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday November 12th 2016
1.053
1.014
5.1%
39.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pale Ale3.5 lb Pale Ale 39 2.3 31.1%
2.25 lb German - Dark Munich2.25 lb Dark Munich 36 10 20%
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 48.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 14 First Wort 0 min 28.83 14.3%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 10 min 11.1 28.6%
2 oz Saaz2 oz Saaz Hops Pellet 3 Whirlpool 0 min 28.6%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3 Dry Hop 4 days 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
50% dilution with distilled water for RA consderations.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 170 °F 15 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 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.88 g | 23.5 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Alternate yeast Wyeast Bavarian Lager 2206
Pitch and ferment at 55 degrees
Lager 1 month at around 32 degrees
Had to replace 5.5 pounds of the Weyermann pale ale malt with Colorado Malting Co's pale ale. The Weyermann is darker - about 3.3L compared to about 2.5L for the Colorado malt.

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  • Last Updated: 2019-10-24 21:19 UTC
  • Snapshot Created: 2016-11-12 15:39 UTC