Under Pressure - Beer Recipe - Brewer's Friend

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Under Pressure

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday May 21st 2018
1.048
1.010
5.0%
19.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 lb German - Pilsner9.2 lb Pilsner 38 1.6 92%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 5%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 19.14 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
0.80 tsp Gypsum Water Agt Mash 0 min.
0.20 tsp Table Salt Water Agt Mash 0 min.
1.10 tsp Calcium Chloride Water Agt Mash 0 min.
 
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:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 496 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Spunding      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Uses RO water
Record ID: XS6TFXP

.8tsp (3g) Gypsum
.2tsp (1g) Table Salt
1.1tsp (5g) Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash (3.5g @ 160f) Infusion -- 149 °F --
1 gal Protein Rest (1g @ 50f) Temperature -- 130 °F 10 min
4.5 gal Batch Sparge (4.5g at 170f) Sparge -- 170 °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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.58 g | 22.3 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Ferment 1-2 weeks @ 55f
Lager 6-8 weeks
-------------------------------------
Use WLP925 if possible and ferment at 62f

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  • Last Updated: 2018-05-21 21:50 UTC