Canarsie Concoction "Extra Dry" Lager - Beer Recipe - Brewer's Friend

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Canarsie Concoction "Extra Dry" Lager

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.225 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TrailerPark
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday April 29th 2020
1.061
1.010
6.7%
17.9
4.3
n/a
30.66
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner $ 1.25 / lb
$ 10.00 		37 1.8 62.7%
2 lb Flaked Corn2 lb Flaked Corn $ 2.50 / lb
$ 5.00 		40 0.5 15.7%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 7.8%
1 lb Flaked Rice1 lb Flaked Rice $ 2.50 / lb
$ 2.50 		40 0.5 7.8%
0.50 lb American - White Wheat0.5 lb White Wheat $ 2.10 / lb
$ 1.05 		40 2.8 3.9%
0.25 lb Briess - American Honey Malt0.25 lb American Honey Malt $ 1.50 / lb
$ 0.38 		37.7 25 2%
12.75 lbs / $ 18.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Saaz1 oz Saaz Hops $ 2.00 / oz
$ 2.00 		Pellet 3.4 Boil 60 min 6.7 50%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops $ 2.00 / oz
$ 2.00 		Pellet 6.2 Boil 45 min 11.21 50%
2 oz / $ 4.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc $ 0.23 / tsp
$ 0.23 		Water Agt Boil 10 min.
$ 0.23
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
$ 7.50 / each
$ 7.50
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 7.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.56 gal Strike 162 °F 152 °F 60 min
4.88 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains (equipment estimates 1.8 g | 7.2 qt) 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 0.14 g | 0.6 qt) 0.06 0.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.84 19.4
Equipment Profile Used: System Default
 
Notes

A protein rest is necessary during the mash. Dough in malt with maize at 120 °F (49 °C) for ½ h. The rest provides the clarity, body, lack of chill haze, and resistance to oxidation (8) that is extremely important in light-colored beers.

Saccharification of the mash will occur when the mash is held at 155 °F (68 °C) for 45 min. This temperature is chosen for the building of dextrins, which gives the final product the desired body and mouthfeel to accompany the hops. Mashout at 168 °F (76 °C) and sparge with 168 °F water.

Boil the hops as noted in the recipe. Remove the hops from the wort, and chill the wort to 62 °F (17 °C). At a final volume of 5 gal, the original gravity should be between 1.045 and 1.050.

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  • Last Updated: 2024-12-29 22:07 UTC