Spring Lager - Beer Recipe - Brewer's Friend

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Spring Lager

167 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brooklyn Brew Shop
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
URL: http://brooklynbrewshop.com/directions/Brooklyn_Brew_Shop_Spring_Lager_Instructions.pdf
Created: Monday January 9th 2017
1.051
1.011
5.2%
71.2
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 lb American - Pale Ale1.6 lb Pale Ale 37 3.5 80%
0.20 lb American - Caramel / Crystal 10L0.2 lb Caramel / Crystal 10L 35 10 10%
0.20 lb American - Caramel / Crystal 40L0.2 lb Caramel / Crystal 40L 34 40 10%
2 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 16.7%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 8.49 16.7%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 13.15 16.7%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 15.7 16.7%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 55 min 16.73 16.7%
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.11 16.7%
0.60 oz / 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: honey       Amount: 3 tablespoons      
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.88 3.5  
Mash volume with grains 1.04 4.1  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 2.15 g | 8.6 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2 8
Equipment Profile Used: System Default
 
Notes

The Mash
• Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:

  • Add 1/6 Northern Brewer Hops at start of boil.
  • Add 1/6 Northern Brewer Hops at 15 minutes.
  • Add 1/6 Northern Brewer Hops at 30 minutes.
  • Add 1/6 Northern Brewer Hops at 45 minutes.
  • Add 1/6 Northern Brewer Hops at 55 minutes.
  • At 60 minutes turn off heat, add remaining Northern Brewer Hops.
    • Twenty percent of the wort will have evaporated in this step leaving you
    with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
    of your pot extra large, or you brewed on a really hot day, you may have
    less than the full amount. Don’t worry – you just reduced your beer a bit
    too much, but you can add more water in the next step.

    Fermentation
    • Place brew pot in an ice bath until it cools to 70°F (21°C).
    • Once cooled, place strainer over funnel and pour your beer into the
    glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
    and clarify your beer (as well as catch any sediment from going into the
    fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
    • “Pitch” yeast. (Toss half of the packet in.)
    • Shake aggressively. You’re basically waking up the yeast and getting more
    air into the wort.
    • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
    than 1” (2.5 cm) into the stopper and place the other end in small bowl of
    sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
    • Let sit for two or three days or until vigorous bubbling subsides. This is
    when fermentation is highest. You may notice bubbles and foam at the
    top of the beer. After bubbling calms down, clean tubing and ready your
    airlock.
    • Sanitize, then re-assemble airlock, filling up to line with sanitizer.
    • Insert airlock into hole in stopper.
    • Keep in a dark place for two weeks without disturbing other than to show
    off to friends. (If beer is still bubbling, leave sitting until it stops.)
    • In the meantime, drink beer with self-closing swing tops, or ask for empties
    at a bar that has some. If you have a bottle capper and caps, you can save
    two six packs of non-twistoff beers instead.

    Two Weeks Later: Bottling
    • Thoroughly rinse bottles with water, removing any sediment.
    • Mix remaining sanitizer with water.
    • Fill each bottle with a little sanitizer and shake. Empty after two minutes,
    rinse with cold water and dry upside down.
    • Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot.
    You will be siphoning your beer into the same pot in the next steps.
  • Carbonation comes from adding sugar when bottling, so if you filled
    your jug with less than the full gallon in the last step, use less honey
    when bottling. Using the full amount can result in your beer being
    over-carbonated.
    • Siphoning (It all happens pretty fast. You may want to practice on a pot of
    water a few times.) To see it in action first, watch the How to Bottle video at
    brooklynbrewshop.com/instructions.
    A. Attach open tubing clamp to tubing.
    B. Fill tubing with sanitizer.
    C. Attach sanitized tubing to the short curved end of your sanitized
    racking cane. Attach the black tip to the other end - it will help
    prevent sediment from getting sucked up. It will probably be a snug
    fit, but you can get it on there.
    D. Pinch tubing clamp closed.
    E. Remove screw-cap stopper and place racking cane into jug, just
    above the sediment at the bottom (“trub”).
    F. Lower end of tubing not connected to racking cane into sink.
    Suction will force beer up and through the racking cane and tubing.
    Open tubing clamp, let sanitizer flow into sink until beer just starts
    to flow out of the tubing, then clamp shut. Open clamp on tubing,
    allowing beer to flow into pot with sugar solution. Tilt jug when beer
    level is getting low, but be careful in not sucking up the trub.
    • Siphon beer from pot into bottles, pinching tube clamp to stop flow after
    each bottle.
    • Close bottles.
    • Store in a dark place for 2 weeks.

    Two Weeks Later: Enjoying
    • Put beers in the fridge the night before you drink them.
    • Drink. Share with friends if you’re the sharing type
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  • Last Updated: 2017-01-09 17:37 UTC