Two Lanterns - Beer Recipe - Brewer's Friend

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Two Lanterns

124 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mike Czernicki
Calories: 124 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Wednesday February 21st 2018
1.038
1.008
4.0%
33.7
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 86.7%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 6.7%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 28.38 42.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 5.34 28.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool at 160 °F 0 min 28.6%
3.50 oz / $ 0.00
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.51 psi       Temp: 42 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 14
Filtered city water used with no mineral additions. Source is somewhat higher in dissolved solids, but not by a large amount.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt protein rest Decoction -- 122 °F 20 min
32 qt saccrification rest Decoction -- 152 °F 45 min
32 qt Drain basket, one dunk, drain again Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.69 34.8  
Mash volume with grains 9.29 37.2  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.16 g | 20.6 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Third effort at a Czech Pilsner with some adjustments to technique. Bittering hops are given a first wort application. Chill to 44 as a pitch temp. Free rise to 50 and hold until fermentation is complete. Free rise to 65 for a diacetlyl rest

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  • Last Updated: 2021-01-18 17:04 UTC