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Stride Lager

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 400 liters (fermentor volume)
Pre Boil Size: 400 liters
Post Boil Size: 1600 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.012 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 36 calories (Per 330ml)
Carbs: 3.6 g (Per 330ml)

Created: Wednesday December 9th 2020

Original Gravity:

1.012

Final Gravity:

1.003

ABV (standard):

1.2%

IBU (tinseth):

5.9

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 kg	United Kingdom - Lager7.5 kg Lager	38	1.4	31.9%
2.50 kg	Torrified Wheat2.5 kg Torrified Wheat	36	2	10.6%
2 kg	Crisp Malting - Dextrin Malt2 kg Dextrin Malt	36.8	1.8	8.5%
3 kg	United Kingdom - Wheat3 kg Wheat	37	2	12.8%
2.50 kg	Honey Malt2.5 kg Honey Malt	37	25	10.6%
3.50 kg	American - Caramel / Crystal 80L3.5 kg Caramel / Crystal 80L	33	80	14.9%
2.50 kg	Rolled Oats2.5 kg Rolled Oats	33	2.2	10.6%
23.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Barth-Haas - Styrian Savinjski Golding100 g Styrian Savinjski Golding Hops	Leaf/Whole	5.25	Boil	60 min	3.04	18.2%
150 g	Styrian Goldings150 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil	20 min	2.89	27.3%
300 g	Styrian Goldings300 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil	0 min		54.5%
550 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Barth-Haas - Styrian Savinjski Golding (Leaf/Whole)	3.04	18.2%
450 g	Styrian Goldings (Leaf/Whole)	2.89	81.8%
550 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
58.8 L		Strike	82 °C	67 °C	30 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
20 g	Yeast Nutrient		Other	Mash	0 min.
12 g	Protafloc		Water Agt	Mash	0 min.

Yeast

Danstar - Windsor Ale Yeast

Amount:	0.50 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 430 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.76 bar Temp: 2 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Lactic Acid 310ml Gypsum 96 CaCl 67
Mash Chemistry and Brewing Water Calculator

Notes

1.Strike Temperature 89ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 17ºC
7.Maximum fermentation temperature 17ºC (Fermentation time 24 hours approx.)
9.When gravity approaching 1009º, cool rapidly (as possible) down to 5ºC to 7ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.6 Vols

Last Updated and Sharing

237

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Brews

Public: Yup, Shared
Last Updated: 2022-01-10 15:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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