SMASH Lager - Beer Recipe - Brewer's Friend

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SMASH Lager

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: A couple of....
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Monday February 26th 2018
1.044
1.007
4.8%
37.0
5.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.67 lb American - Pilsner8.67 lb Pilsner 37 1.8 100%
8.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 5.8 First Wort 0 min 27.74 25%
1 oz Saaz1 oz Saaz Hops Pellet 5.8 Boil 10 min 5.29 25%
1 oz Saaz1 oz Saaz Hops Pellet 5.8 Boil 5 min 3.95 25%
1 oz Saaz1 oz Saaz Hops Pellet 5.8 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirleflock Fining Boil 15 min.
1 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 456 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Step 1 Temperature -- 120 °F 15 min
6 qt step 2 the hold at 150 for 45 min Infusion -- 212 °F 10 min
12 qt Fly sparge to 7.5 gallon Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.6 10.4  
Mash volume with grains 3.29 13.2  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 6.63 g | 26.5 qt) 6.23 24.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

1) Pitch 2 packets of Dry Lager yeast
2) Drop temp 50F and ferment x 7 days.
3) Check SG (approx 1.025) and increase temp to 65F.
4) ferment x 7 days to finish fermentation.
5) drop to 35F. allow to sit x 5 days
6) add gelatin and sit x 3 day.
7) Keg

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  • Last Updated: 2018-09-24 21:55 UTC