(2019-09-20) Pre Pro Lager - Beer Recipe - Brewer's Friend

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(2019-09-20) Pre Pro Lager

207 calories 22.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Thursday September 19th 2019
15.3 °P
4.4 °P
5.9%
40.3
4.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 68%
2.50 lb Voyager Craft Malt - Vienna Schooner2.5 lb Vienna Schooner 36 6.09 20%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Leaf/Whole 5.5 First Wort 70 min 37.36 33.3%
0.50 oz Cluster0.5 oz Cluster Hops Leaf/Whole 5.5 Boil 10 min 2.95 8.3%
3.50 oz Cluster3.5 oz Cluster Hops Leaf/Whole 5.5 Whirlpool at 160 °F 0 min 58.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 693 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
GFI Water Filter
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
5 gal Sacc #1 Temperature -- 148 °F 60 min
Sacc #2 Temperature -- 160 °F 30 min
Mash-Out & Recirc Temperature -- 168 °F 10 min
5 gal Single Vessel w/ False Top Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.1 g | 32.4 qt) 8.25 33  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6.13 g | 24.5 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.12 g | 24.5 qt) 6 24  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

The "Schooner" malt is actually Sugar Creek Pre-Prohibition Malt (6-8L) but has similar specs. 24 hour 2L Starter with about 10 oz of 7 week old slurry. Starter appeared to be fermenting normally and should be ~500B cells. Will decant as much as possible. Excellent beer. Cluster hops (homegrown) have a bit of an edge and the beer was perfect from about Days 60-100 once the rustic edge softened. Served from the keg. Naturally carb'd beer in keg during D-rest period with 3oz dextrose dissolved in a few oz pre-boiled distilled water and kept under serving pressure. Beer was still pretty solid at 4 months when the keg kicked.

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  • Last Updated: 2020-03-22 14:52 UTC