15 PSI room temp Euro Lager - Beer Recipe - Brewer's Friend

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15 PSI room temp Euro Lager

153 calories 13.2 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Old Skool
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Wednesday December 4th 2019
1.047
1.008
5.1%
24.5
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Briess - LME Pilsen Light7.5 lb LME Pilsen Light 37.6 2 100%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 10.6 Boil 60 min 17.82 12.5%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 6.67 25%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Aroma 0 min 37.5%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop at 68 °F 3 days 25%
4 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:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.25 g | 25 qt) 5.88 23.5  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 5.88 23.5
Equipment Profile Used: System Default
 
Notes

ferment under pressure (fermzilla) at 15 psi, 68 degrees F for 2 weeks total

dry hop loose pellet directly into bottom co2 flushed container of fermzilla after trub removal #2 at fall of krausen (approx. 3 days in)

co2 transfer to keg (secondary) with spunding valve 9 psi
dissolved gelatin finings waiting in keg
Lager at 38 F 3 weeks at 9 psi in kegerator

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  • Last Updated: 2019-12-18 14:11 UTC