Harp Lager Circa 1962 - Beer Recipe - Brewer's Friend

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Harp Lager Circa 1962

149 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Barclay Perkins/Ron Pattinson
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday May 13th 2018
1.045
1.013
4.2%
20.8
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Bohemian Pilsner4.25 lb Bohemian Pilsner 38 1.9 47.2%
3.50 lb United Kingdom - Golden Promise3.5 lb Golden Promise 37 3 38.9%
1.25 lb Flaked Corn1.25 lb Flaked Corn 40 0.5 13.9%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 5.6 Boil 60 min 5.46 15.2%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.2 Boil 60 min 4.99 24.2%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 5.6 Boil 20 min 6.61 30.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.2 Boil 20 min 3.78 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wort Chiller Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
1 qt Pre-heat Mash Tun (boiling) Other Mash 5 min.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: c02       CO2 Level: 2.5 Volumes
 
Target Water Profile
3944
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 6 2 1 14
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Beta Rest @ 156.7 f Infusion -- 147 °F 40 min
3.8 qt Apha Rest @ Boiling Infusion -- 158 °F 30 min
16.2 qt Batch Sparge @ 185F Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.18 32.7
Equipment Profile Used: System Default
 
Notes

http://barclayperkins.blogspot.ca/2009/09/lets-brew-wednesday-1962-harp-lager.html

Ferment at 62, middle of its range, but make sure to note that the yeast is HIGHLY flocculant. It will likely need help getting to a proper FG. Stirring up the fermenting beer might be needed.

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  • Last Updated: 2019-01-08 08:49 UTC