California Lager - Beer Recipe - Brewer's Friend

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California Lager

178 calories 17.3 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: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO 1214
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday August 25th 2017
1.054
1.012
5.5%
30.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 95.2%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.4%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Cluster0.9 oz Cluster Hops Pellet 8.3 Boil 60 min 28.94 75%
0.20 oz Spalt0.2 oz Spalt Hops Pellet 3.5 Boil 10 min 0.98 16.7%
0.10 oz Cluster0.1 oz Cluster Hops Pellet 8.3 Boil 5 min 0.64 8.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 60 hr.
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
Saflager W34/70
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5.0       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 150 °F 90 min
2 gal mash out Sparge -- 212 °F 10 min
3 gal batch Sparge -- 168 °F 25 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 6.28 25.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

ferment 50 degrees F for 7 day, raise to 60 degrees F for 3 days, lower to 34 degrees for 4 days or terminal. Lager in bottle for 1 month at 34 degrees F.

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  • Last Updated: 2017-08-26 15:28 UTC