Level Up Lager - Gluten Free - Beer Recipe - Brewer's Friend

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Level Up Lager - Gluten Free

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cale Baldwin
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday May 7th 2019
1.054
1.008
6.0%
24.0
14.5
1.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Grouse Malt House - Vienna Millet Malt5 lb Vienna Millet Malt 31 10 27.4%
5 lb Grouse Malt House - Munich Millet Malt5 lb Munich Millet Malt 28 3 27.4%
2 lb Grouse Malt House - Goldfinch Millet Malt2 lb Goldfinch Millet Malt 28 5.4 11%
2 lb American - Organic Pale Buckwheat Malt2 lb Organic Pale Buckwheat Malt 30 2 11%
2 lb Eckert Malting - Biscuit Rice Malt2 lb Biscuit Rice Malt 20 4.8 11%
4 oz Eckert Malting - Dark Rice Malt4 oz Dark Rice Malt 20 250 1.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.5%
1 lb Grouse Malt House - Flaked Quinoa1 lb Flaked Quinoa 0 0 5.5%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.67 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 7.35 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp SEBAmyl L Other Mash 90 min.
2 tbsp Termamyl Other Mash 90 min.
1.50 tsp Calcium Chloride Water Agt Mash 0 min.
1 tsp Epsom Salt Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
2 tbsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 175 °F 90 min
4 qt Infusion -- 150 °F 90 min
14 qt Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.58 18.3  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
"Level Up Lager - Gluten Free" Oktoberfest/Märzen beer recipe by Cale Baldwin. All Grain, ABV 5.98%, IBU 24.02, SRM 14.53, Fermentables: (Vienna Millet Malt, Munich Millet Malt, Goldfinch Millet Malt, Organic Pale Buckwheat Malt, Biscuit Rice Malt, Dark Rice Malt, Rice Hulls, Flaked Quinoa) Hops: (Tettnanger, Hallertau Hersbrucker) Other: (SEBAmyl L, Termamyl, Calcium Chloride, Epsom Salt, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2019-05-11 02:58 UTC