Lazy Lager (QBD) - Beer Recipe - Brewer's Friend

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Lazy Lager (QBD)

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 10 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday June 7th 2018
1.056
1.013
5.6%
22.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
56 oz American - Pale 2-Row56 oz Pale 2-Row 37 1.8 55.4%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 5%
28 oz American - Pilsner28 oz Pilsner 37 1.8 27.7%
10 oz Flaked Rice10 oz Flaked Rice 40 0.5 9.9%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 2%
101 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13.1 First Wort 0 min 18.78 50%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Boil 5 min 3.94 50%
1 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.83 g | 15.3 qt) 3.54 14.2  
Mash volume with grains (equipment estimates 4.33 g | 17.3 qt) 4.04 16.2  
Grain absorption losses -0.79 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.79 g | 11.2 qt) 2.5 10  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 3.54 14.2
Equipment Profile Used: System Default
 
Notes

This the fastest brew I've committed to, just to try it out.

Process notes: This is a full volume Mash BIAB
Strike water is cold, then heated up to the rest temp, which is 152F and held for 5 minutes. Mash is continuously heated and the bag is pulled once 170F is reached. Hops and immersion chiller are added at this point. Boil is 10 minutes with Hops added at 5. Then it is chilled and transferred to the carboy.

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  • Last Updated: 2018-09-05 03:52 UTC