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Private Stock Malt Liquor Clone

Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewmasterjohn
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Sunday March 21st 2021

Original Gravity:

1.055

Final Gravity:

1.007

ABV (standard):

6.3%

IBU (tinseth):

18.7

SRM (morey):

4.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	US - Pale 2-Row7 lb Pale 2-Row	37	1.8	64.4%
8 oz	American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L	35	20	4.6%
6 oz	Torrified Wheat6 oz Torrified Wheat	36	2	3.4%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	18.4%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	9.2%
10.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	13.68	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	4.96	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		18.64	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.8 gal		Infusion	153 °F	149 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Baking Soda	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
11.08 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Mash	5 min.
0.50 tsp	Amylase Enzyme	Water Agt	Primary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.75 psi Temp: 36 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Notes

Add Amylase Enzyme to the fermenter before introducing the yeast

Last Updated and Sharing

1,171

Views

Brews

Public: Yup, Shared
Last Updated: 2023-04-24 17:01 UTC

System Default

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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