Garage Lager - Beer Recipe - Brewer's Friend

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Garage Lager

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe Weymouth
Hop Utilization: 84%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday August 12th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 61.5%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 25.6%
0.50 lb Briess - Brewers Brown Rice Flakes0.5 lb Brewers Brown Rice Flakes 27.6 1 5.1%
0.75 lb Briess - Caramel Malt - 10L0.75 lb Caramel Malt - 10L 35.4 10 7.7%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Pellet 13 Boil 60 min 11.6 33.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 30 min 17.83 66.7%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.75 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Kroger Glacier Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Temperature -- 150 °F 75 min
3 qt add after 75 minute initial mash and then drain to boil kettle Infusion -- 174 °F 10 min
16 qt Once initial amount has completely drained. Add, stir, and let sit for ten minutes. Run off to collect 6.5 gallons of total wort Sparge -- 160 °F 10 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 3.66 14.6  
Mash volume with grains (equipment estimates 4.34 g | 17.3 qt) 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 6.75 27  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4.9 19.6  
Top off amount 0.1 0.4  
Going into fermentor 5 20  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Re-hydrate yeast. Cool wort to 65 degrees and pitch yeast. After fermentation starts, slowly lower primary fermentation temp down to 53 degrees and leave it there for 11 days.

On day 11 raise fermentation temperature to 62 degrees and leave it there for 3 days for the diacetyl rest.

On day 14, after the diacetyl rest, slowly lower temps down to 37 degrees. This temperature change should take a few days to complete doing a few degree change at a time.

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  • Last Updated: 2019-09-21 04:20 UTC