Winter Lager (10G) - Beer Recipe - Brewer's Friend

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Winter Lager (10G)

193 calories 21 g 12 oz
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Friday October 25th 2019
1.058
1.016
5.5%
21.1
19.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Northwest Pale Ale Malt11 lb Northwest Pale Ale Malt 37 3 48.9%
5 lb Weyermann - Munich Type II (Dark)5 lb Munich Type II (Dark) 37 10 22.2%
4 lb Great Western - White Wheat4 lb White Wheat 37 3.5 17.8%
2 lb Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L 35.4 60 8.9%
8 oz Weyermann - Carafa Special Type II8 oz Carafa Special Type II - (late mash tun addition) 29.9 425 2.2%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g BSG - Magnum (12.8 AA)5 g BSG - Magnum (12.8 AA) Hops Pellet 11.8 Boil 60 min 4.04 4.3%
56 g Spalt (4.5 AA)56 g Spalt (4.5 AA) Hops Pellet 3 Boil 60 min 11.5 47.9%
56 g Hallertau Mittelfruh (3.75 AA)56 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4 Boil 10 min 5.56 47.9%
117 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 each Whirlfloc Other Boil 5 min.
1 oz Bitter Orange Peel Spice Bottling 0 min.
2 each Cinnamon Spice Bottling 0 min.
1 oz Ginger Root Spice Bottling 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 810 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.4 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Heat to 170F Infusion 170 °F 154 °F 60 min
5 gal Sparge 168 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 17.86 gal (71.45 qt). Suggest reducing initial strike volume to 10.2 gal (40.8 qt) and adding 5.86 gal (23.45 qt) sparge/top-off. 16.06 64.3  
Strike water volume (equipment estimates 14.72 g | 58.9 qt) 16.06 64.3  
Mash volume with grains (equipment estimates 16.52 g | 66.1 qt) 17.86 71.5  
Grain absorption losses -2.81 -11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

http://www.samueladams.com/craft-beers/winter-lager

Flavor with tincture at bottling - the flavor, particularly orange, will mellow after 3-4 weeks in the bottle.

Tincture:

Prepare after you pitch the yeast - allow tincture to develop while beer is fermenting.

2-3 3" cinnamon sticks, chopped fine; 1 oz. of chopped fresh ginger; and, 1 oz. package of bitter orange peel. Place into mason jar and add enough high-quality vodka to cover; add more vodka once spices have soaked up the initial amount.

YEAST:

WLP833 is my preferred yeast for this beer, but 34/70 is a great dry yeast alternative. Adjust base malt amounts to account for higher attenuation.

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  • Last Updated: 2020-12-01 17:59 UTC