Channeling Teenage Bryan American Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Channeling Teenage Bryan American Lager

156 calories 17.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Don Parker
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday May 9th 2017
1.047
1.014
4.3%
8.4
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 22.2%
1 lb American - Victory1 lb Victory 34 28 11.1%
2 lb American - Pilsner2 lb Pilsner 37 1.8 22.2%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 22.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.6%
1.50 lb Grits1.5 lb Grits 37 1 16.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 40 min 3.59 25%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 2.03 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 15 min 1.82 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 7 min 0.99 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Maltodextrin Other Boil 1 hr.
1 tsp Amylase Other Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 1 hr.
0.50 lb Rice Hulls Other Mash 1 hr.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Single-infusion temp mash Sparge -- 150 °F 60 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 6.75 27  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 7.47 29.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 0.66 g | 2.7 qt) 0.63 2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Directions:

Mash

  1. 0 min - Add 3.0 gals water, raise temp to 145.0° F (62.8° C)
  2. 1 min - Mash In, add grains, amylase (2 min rise, hold 150.0° F (65.6° C) – for 60 min
  3. 60 min - Mash Out (no sparge) at 150.0° F (65.6° C) for 10 min
  4. 70 min - Mash complete

    Boil:
  5. 0 min – Add Ingredients
    a) 8.0 ozs – Maltodextrin – [Sugar]
    b) 1.0 tsp – Yeast Nutrient
    c) 0.25 oz – Domestic Hallertau [3.9%] – Boil 40.0 min – [Hop]
    d) 0.25 oz – Domestic Hallertau [3.9%] – Boil 15.0 min – [Hop]
    e) 0.25 oz – American - Saaz [3.5%] – Boil 15.0 min – [Hop]
    f) 0.25 oz – American - Saaz [3.5%] – Boil 7.0 min – [Hop]
  6. 60 min - End of Boil

    TOTAL BREW TIME: 2 hrs, 0 mins

    Fermentation and Conditioning:
  7. Force chill to 60° F (15.6° C)
  8. Transfer to 5/6-gallon carboy (glass fermenter)
  9. Add San Francisco lager yeast (primary fermentation) @ 55-60° F for 3 days to 1 week
  10. Transfer fermented lager to transfer vessel, clean yeast from glass fermenter and return beer to clean fermenter (secondary fermenter).
  11. Place beer in refrigerator @ 32° F (0° C) for 10 days or until the beer is clear.
  12. Bottle beer
Last Updated and Sharing
 
267
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-27 19:32 UTC
  • Snapshot Created: 2017-05-09 17:42 UTC