Circa 1554 Lager - Beer Recipe - Brewer's Friend

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Circa 1554 Lager

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beeryardtech
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday November 16th 2017
1.058
1.010
6.3%
29.4
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 60.5%
1.83 lb German - CaraMunich II1.825 lb CaraMunich II 34 46 15.8%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 13%
0.75 lb Finland - Chocolate Malt0.75 lb Chocolate Malt 31 338 6.5%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 4.3%
11.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Target0.75 oz Target Hops Pellet 11.5 Boil 35 min 29.4 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Grains of Paradise Spice Boil --
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2.6 Volumes
 
Target Water Profile
Lexington, SC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 2 29 26 7 32
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Sparge -- 154 °F 45 min
5.81 qt Sparge -- 168 °F 10 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 4.34 17.4  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 3.88 g | 15.5 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Some mods that I made based on my mashing/sparge (and you guys have the water cooler mash tun that I was using back then). I bumped the base malt up to 9 lbs because I was not getting 78% eff on my mash and even his numbers for 78% didn't mesh with my brewing software. Go with about 9 lbs pale malt to get you in the OG range of 1.056. I fermented with White Labs 830 German Lager as Grady suggested at ale temps in the 68-72 dF range, Final beer was meh, ok I guess compared to the actual 1554.....mine was far too fruity & diacetyl. Notes that I took based on the finished beer kept the grain bill and hops the same, but changed the yeast to WLP029 German Ale/Kolsch with warm fermentation temp (68-74 dF). I don't stock that yeast, but can order it on a Monday and have it in store by Friday. You could probably have similar result with a dry yeast SD-23 if you can ferment it around 68-72 dF, I completely agree with Grady on fermenting with a lager yeast at ale fermentation temps. They produce a huge amount of diacetyl and off flavor by-products at those warm temps, but are masked/offset by the extreme peppery spice profile from the addition of Paradise Seeds. After sampling my version of this beer with Mike Dixon (national bjcp judge), I'm convinced that it could be made with WYeast 3463 Belgian Forbidden Fruit strain and fermented in the 70ish dF range as well.

What I get from the brewery (Grady Hull, asst brwmstr):
60% Pale malt, then carapils, munich, black and chocolate.
Mash at around 154° for 45m.
21 IBU's of Target for 35m, lager yeast fermented around 65ish.
He also commented on my recipe assumptions, which gave a few more hints.
I'm now thinking something like:

1555

Batch Size: 5.50 gal
Boil Volume: 7.33 gal
Boil Time: 75 min
Brewhouse Efficiency: 78.00 %
Actual Efficiency: 78.12 %

Ingredients Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.22 %
1 lbs 14.0 oz Munich II (Weyermann) (8.5 SRM) Grain 16.13 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.30 %
0.75 oz Target [11.00 %] (35 min) Hops 21.9 IBU
2.0 oz Grains of Paradise 0 min
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.058 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG)
Estimated Color: 34.9 SRM (30.0-40.0 SRM)
Bitterness: 21.9 IBU (35.0-75.0 IBU)
Estimated Alcohol by Volume: 5.61 % (5.00-7.00 %)



Mash Grain Weight: 11.63 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.14 gal
Name Description Step Temp Step Time
Mash In Add 14.53 qt of water at 168.9 F 154.0 F 45 min
Mash Out Add 5.81 qt of water at 209.8 F 168.0 F 10 min


Carbonation and Storage Carbonation Type: Kegged (Forced CO2)
Carbonation Volumes: 2.6 (2.3-2.9 vols)
Estimated Pressure: 14.4 PSI
Kegging Temperature: 42.0 F
Age for 2 weeks
Storage Temperature: 42.0 F

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  • Last Updated: 2018-02-14 15:15 UTC