Isaac’s Standard Lager - Beer Recipe - Brewer's Friend

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Isaac’s Standard Lager

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Source: AHA
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday March 10th 2018
1.050
1.011
5.2%
21.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 88.9%
1.25 lb Flaked Corn1.25 lb Flaked Corn 40 0.5 11.1%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 21.55 83.3%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 1 min 0.19 16.7%
1.50 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 352 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brookfield, CT 06804 - Indian Fields
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 19 72 23 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.21 g | 32.9 qt) 8.16 32.6  
Mash volume with grains (equipment estimates 9.11 g | 36.5 qt) 9.06 36.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Primary fermentation for four weeks at 48°F (9°C).
Secondary fermentation for one week at 52°F (11°C).
Tertiary fermentation for one week at 56°F (13°C).

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  • Last Updated: 2018-03-24 15:46 UTC