India Pale Lager (lote1) - Beer Recipe - Brewer's Friend

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India Pale Lager (lote1)

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 27.7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: LaBestia
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday May 15th 2020
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South African Pale Lager

by LTS1681

OG: 1.045 FG: 1.007 ABV: 5.0% IBU: 24

1.048
1.008
5.2%
27.8
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Weyermann - Pale Ale5 kg Pale Ale 39 4.64 87%
0.20 kg Weyermann - Carapils0.2 kg Carapils 37 3.31 3.5%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat 36 3.84 8.7%
0.05 kg Rice Hulls0.05 kg Rice Hulls 0 0.9%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Summit10 g Summit Hops Leaf/Whole 19.1 Boil 30 min 13.86 4.3%
40 g Summit40 g Summit Hops Leaf/Whole 18.5 Boil 5 min 13.93 17.4%
30 g Simcoe30 g Simcoe Hops Leaf/Whole 14 Hopback at 75 °C 30 min 13%
50 g Summit50 g Summit Hops Leaf/Whole 19.1 Hopback at 75 °C 30 min 21.7%
50 g Amarillo50 g Amarillo Hops Pellet 6.7 Dry Hop 7 days 21.7%
50 g Yellow submarine50 g Yellow submarine Hops Pellet 6.2 Dry Hop 7 days 21.7%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.89 ml Phosphoric acid Water Agt Mash 1 hr.
0.59 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 482 B cells required
Fermentis - Fermentis Bioferm Champ
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
-9 - -1 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 482 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-
53.5 5.5 1 49.2 69.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 70 °C 65 °C 60 min
Steeping 65 °C 72 °C 30 min
Mash Out Steeping 72 °C 75 °C 15 min
23 L Sparge 80 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 24.2 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.8 L) 34
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 27.4 L) 27.7
Hops absorption losses (hopback) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.3 L) 27
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

(Llama Fuera)
Hidratar las Levaduras previamente con 10 veces su peso en ml a 25ºC. Agitar cada 15m para airear, hasta alcanzar los 17ºC aprox.
Inocular a 8º-9ºC y mantener temp. objetivo a 8ºC.
A los 7 días suvir la temp. 2ªC cada día. Dry hop a los 14º por 7 días, después purgar lúpulo.
Al alcanzar los 20ºC mantener la temp. 5 días.
Purgar y bajar a 0ºC por 15 días.

A_Embotellar y acondicionar a 20º-25ºC 2-3 semanas. Después madurar en frió.
B_Trasvasar a un corni y mantener a 0ºC. Carbonatar con CO2 forzado.

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  • Last Updated: 2020-05-15 18:50 UTC