Harp Irish Lager - Beer Recipe - Brewer's Friend

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Harp Irish Lager

161 calories 16.6 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Clonebrews/yottabit
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday January 14th 2018
1.049
1.012
4.9%
25.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Liquid Malt Extract - Light4.25 lb Liquid Malt Extract - Light 35 4 55.7%
2.75 lb Dry Malt Extract - Extra Light2.75 lb Dry Malt Extract - Extra Light 42 2.5 36.1%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
10 oz American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L 35 10 8.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz German Hallertau Hersbrucker2 oz German Hallertau Hersbrucker Hops Pellet 3 Boil 45 min 20.48 61.4%
0.50 oz German Hallertau Hersbrucker0.5 oz German Hallertau Hersbrucker Hops Pellet 3 Aroma 10 min 2.02 15.3%
0.50 oz Brewmaster - Czech Saaz0.5 oz Czech Saaz Hops Pellet 3 Aroma 10 min 2.02 15.3%
0.25 g German Hallertau Hersbrucker0.25 g German Hallertau Hersbrucker Hops Pellet 3 Aroma 5 min 0.02 0.3%
0.25 oz Brewmaster - Czech Saaz0.25 oz Czech Saaz Hops Pellet 3 Aroma 5 min 0.56 7.7%
3.26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6 24  
Grain absorption losses (steep / mash) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 4.88 g | 19.5 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Target yeast pitch: 379B.

Steep grains at 150F for 30 minutes.

Bring to boil, then add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertau, 0.5 oz. Czech Saaz, 1 t. Irish moss.

Boil 10 minutes.

Add 0.25 oz. Hallertau, 0.25 oz. Czech Saaz.

Boil for 5 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

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  • Last Updated: 2018-01-14 18:47 UTC