(2018-02-10) Stone Blue Lager - Beer Recipe - Brewer's Friend

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(2018-02-10) Stone Blue Lager

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday January 27th 2018
1.044
1.011
4.2%
11.8
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 50.4%
5.50 lb American - Pale 6-Row5.5 lb Pale 6-Row 35 1.8 32.6%
2.50 lb Flaked Rice2.5 lb Flaked Rice 40 0.5 14.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.2%
16.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Leaf/Whole 6.5 Boil 85 min 11.8 40%
0.50 oz Cluster0.5 oz Cluster Hops Leaf/Whole 6.5 Boil 0 min 20%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Whirlpool at 150 °F 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - Rocky Mountain Lager 2105
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med/High
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 715 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 3 0 47 21 20
6.338 gal mash (1.5qt/lb)
25.35 qt mash (1.5qt/lb)
16.9 lbs grain
0.15 abs
2.535 gal abs
10.14 qt abs
3.80 gal 1st R
14 gal pbv
10.20 gal sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest (No Underlet) Temperature -- 125 °F 10 min
Sacc #1 Temperature -- 140 °F 30 min
Sacc #2 Temperature -- 143 °F 30 min
Sacc #3 Temperature -- 146 °F 30 min
SLOW RISE to Mash-Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.47 gal (53.88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.47 gal (5.88 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.33 25.3  
Mash volume with grains 7.68 30.7  
Grain absorption losses -2.11 -8.4  
Remaining sparge water volume (equipment estimates 9.5 g | 38 qt) 10.03 40.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.47 g | 53.9 qt) 14 56  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11.54 46.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 11.5 46  
Total: 16.36 65.4
Equipment Profile Used: System Default
 
Notes

3 yeast packs require a 3L starter with 11.5oz DME to reach >650-700b cells

Total Mineral Additions to all Liquor: 4NaMBS tabs (~15ppm), 0.2tsp Gyp, 0.4tsp Ep, 1.4tsp CaCl, 2tsp CaCO3. 3 tsp lactic. Predicted mash pH: 5.19. SO4 listed above should be ~15ppm higher than 21 due to NaMBS adding sulfate.

FG: 1.006

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  • Last Updated: 2018-04-29 12:33 UTC