Lion Lager (200 Clones) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lion Lager (200 Clones)

133 calories 11.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ryan Fleet
Calories: 133 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Sunday June 10th 2018
1.044
1.007
4.8%
16.1
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 81.8%
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 2.3%
0.68 kg Flaked Corn0.68 kg Flaked Corn 40 0.5 15.9%
4.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Saaz21 g Saaz Hops Pellet 3.6 Boil 90 min 9.45 53.8%
11 g Tettnang11 g Tettnang Hops Pellet 3.7 Boil 90 min 5.09 28.2%
7 g Tettnang7 g Tettnang Hops Pellet 3.7 Boil 15 min 1.5 17.9%
39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.06 L -- -- 50 °C 30 min
15.06 L -- -- 66 °C 60 min
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 14.6
Mash volume with grains 17.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 22.4 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)

2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).

3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)

4) Leave at 1 deg cel for another 12 days ( = cold crash)

5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done

6) Note - using 2 packets of yeast of Fermentis/SAFALE 23

7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).

8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU.

Last Updated and Sharing
 
2,084
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-22 14:46 UTC