Premium American lager - Beer Recipe - Brewer's Friend

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Premium American lager

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Geoff Blair
Rating:
5.00 (1 Review)

Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday January 11th 2020
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American Lager

by catamount6275

OG: 1.050 FG: 1.010 ABV: 5.2% IBU: 11

1.052
1.012
5.3%
10.2
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 55%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 25%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Domestic Hallertau0.7 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 10.2 100%
0.70 oz / $ 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.78 g | 19.1 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

1.5 liter starter - fermented at 52 until barely bubbling in the blow off. 2 weeks at a minimum. Raise temperature to 68 for minimum of 3 days for diacytl rest. Transfer to secondary and cold crash to 34 degrees for minimum of 90 days. This is a light very easy drinking lager that goes down very well. Hard to guess its 5.9%!

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  • Last Updated: 2020-05-24 20:19 UTC