McLeods Longboarder Lager - Beer Recipe - Brewer's Friend

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McLeods Longboarder Lager

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 52.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Sunday February 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 kg New Zealand - Pilsner Malt10.2 kg Pilsner Malt 37.3 1.93 98.1%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 1.9%
10.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.60 g Pacific Gem5.6 g Pacific Gem Hops Pellet 15.4 First Wort 0 min 5.47 1.3%
280 g Pacifica280 g Pacifica Hops Pellet 5 Whirlpool at 90 °C 20 min 10.36 65.8%
140 g Motueka140 g Motueka Hops Pellet 7 Whirlpool at 90 °C 20 min 7.25 32.9%
425.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 each Whirlfloc Water Agt Boil 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.2 L Strike 65 °C 64 °C 60 min
48.83 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.68 L. Suggest reducing initial water volume to 45.4 L and adding 15.28 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.2
Mash volume with grains 38.1
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 40.8 L) 40.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.7 L) 60
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 52.1 L) 52.5
Hops absorption losses (whirlpool, hop stand) -2.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.4 L) 50
Total: 71.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 10C till about 1.022, around 12 days.
Raise to 14-15C for diacetyl rest
Lager at 4C for 3 weeks
Then lager at -2C for 2 weeks

So total ferment and lagering process takes around 6 weeks

After 90 minute boil, flame out, whirlpool and the turn off and allow everything to settle before adding the whirlpool hops.
Temp should be around 90C by then.

Yeast should be a low sulphur yeast and need 8 to 10 packs of dry yeast to aim for 2 million cells per mL

Target Gravity 1.047
Final Gravity 1.009 - 11

PH should be around 5.2
Use lactic acid to lower if needed

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  • Last Updated: 2020-02-05 22:48 UTC