(2020-01-14) American Lager (NS) - Beer Recipe - Brewer's Friend

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(2020-01-14) American Lager (NS)

166 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 115 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 10.1 °P (recipe based estimate)
Post Boil Gravity: 12.5 °P (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday January 12th 2020
12.5 °P
3.3 °P
4.9%
17.3
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 6-Row21 lb Pale 6-Row 35 1.8 89.4%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 8.5%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Liberty2 oz Liberty Hops Pellet 4.8 Boil 75 min 17.33 50%
2 oz Liberty2 oz Liberty Hops Pellet 4.8 Boil at 180 °F 0 min 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
0.20 tsp Table Salt Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Rocky Mountain Lager 2105
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med/High
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 851 B cells required
Wyeast - North American Lager 2272
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 851 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 3 6.7 52.3 33.9 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 gal Protein Rest Temperature -- 130 °F 15 min
Sacc Rest Temperature -- 146 °F 60 min
Sacc Rest Temperature -- 158 °F 30 min
Mash-Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 3.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.03 gal (60.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.03 gal (12.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.27 gal (85.07 qt). Suggest reducing strike water volume to 10.12 gal (40.48 qt) and adding 9.27 gal (37.07 qt) sparge/top-off. 19.39 77.6  
WARNING: Based on your provided mash thickness (3.3 qt/lb), your strike volume will exceeds the total water needed for the recipe (18.19 g). Reduce mash thickness to 3.09 qt/lb or increase pre-boil volume to 16.2 g.    
Strike water volume at mash thickness of 3.3 qt/lb 19.39 77.6  
Mash volume with grains 21.27 85.1  
Grain absorption losses -2.94 -11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.03 g | 60.1 qt) 15 60  
Boil off losses -2.88 -11.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.19 72.8
Equipment Profile Used: System Default
 
Notes

Split into two fermenters and used two seasonal WY strains: WY2105 Rocky Mtn (Coors) and WY2272 North American (Christian Schmidt). Both were built-up to ~400B cells in decanted 2.5L starters. 2272 is reportedly the same as WLP840.

3rd Place out of 32 entries in 2019 NHC 1st Round (Indy) site
1st: 2019 Hammerdown Brew Comp
2nd: 2017 NHC Finals
...and at least 6-7 other regional/national comps in the last few years when competing against 20+ entries



Award Winning Recipe
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  • Last Updated: 2020-08-07 13:03 UTC