(2020-04-16) Stone Blue Lager - Beer Recipe - Brewer's Friend

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(2020-04-16) Stone Blue Lager

138 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/
Created: Thursday April 16th 2020
1.042
1.011
4.1%
14.5
2.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 46.4%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 30.9%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 20.6%
3.13 oz German - Acidulated Malt3.13 oz Acidulated Malt 27 3.4 2%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 7.4 Boil 75 min 14.53 33.3%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 7.4 Boil 0 min 33.3%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4.8 Whirlpool at 150 °F 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
0.50 each Whirlfloc Fining Boil 5 min.
0.70 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 tsp Epsom Salt Water Agt Mash 1 hr.
0.10 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Chalk Water Agt Mash 1 hr.
1 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) 357 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-
43 2 0 38 15 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal Protein Rest Strike -- 130 °F 10 min
Sacc #1 Temperature -- 142 °F 60 min
Sacc #2 Temperature -- 146 °F 30 min
Starting Mash Thickness: 4.23 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (4.23 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.96 g). Reduce mash thickness to 4.1 qt/lb or increase pre-boil volume to 8.79 g.    
Strike water volume at mash thickness of 4.23 qt/lb 10.25 41  
Mash volume with grains 11.03 44.1  
Grain absorption losses -1.21 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8.5 34  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.02 g | 24.1 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 6 24  
Total: 9.96 39.8
Equipment Profile Used: System Default
 
Notes

Added 1/4 tsp amylase to the mash. Forgot to condition grains before mash-in.

2nd Place: 2018 Indiana Brewers Cup
1st Place: 2018 Hammerdown Brew Cup





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  • Last Updated: 2020-08-07 12:57 UTC