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Yorke lager

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve Wilkins
Calories: 9365 calories (Per 18L)
Carbs: 933.3 g (Per 18L)

Created: Friday December 10th 2021

McLeods Longboarder Lager

by Wolf Pack Brewing

OG: 1.048 FG: 1.007 ABV: 5.4% IBU: 23

La wera

by Ruben Ortega

OG: 1.048 FG: 1.010 ABV: 4.9% IBU: 22

Rice lager

by RizRah

OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 22

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

27.4

EBC (ebcmorey):

6.7

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
11.25 kg	Gladfield - Lager Light11.25 kg Lager Light	37	2.31	93.8%
0.75 kg	Gladfield - Gladiator Malt0.75 kg Gladiator Malt	37.3	12.05	6.3%
12 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Magnum50 g Magnum Hops		Pellet	11	Boil	60 min	27.44	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Magnum (Pellet) 50 g Magnum (Pellet) Hops		27.44	100%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26.4 L		Strike	75 °C	66 °C	75 min
Starting Mash Thickness: 2.2 L/kg Starting Grain Temp: 22 °C

Yeast

Wyeast - Danish Lager 2042

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	8 - 13 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 242 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Anstey Hill

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

First beer using the new malt from a botique maltster on Yorke Peninsula in South Australia. Forget BF esimates, I was expecting an OG of around 1.048-plus and got an OG of 1.038. I checked the crush before and after mashing (which was at 66 Celsius) and the crush was good. Ended up using table sugar to bring the gravity up. Recipe as above but used the Yorke malt instead of Gladfield.

Second batch was exactly as the recipe states using Gladfield light lager malt. Got an OG of 1.052. Postscript: something terribly wrong with this batch, a very noticable fault which I cannot identify yet, probably have to dump this. First impression is that it is a yeast problem and maybe from yeast mutation as this yeast has gone through multiple generations. 2042 is hard to get unfortunately.

These beers take six weeks under tight temperature control, the last week can be after packaging/kegging.

Last Updated and Sharing

323

Views

Brews

Public: Yup, Shared
Last Updated: 2022-01-17 06:13 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

Discussion about this recipe:

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brewer@home • 01/17/2022 at 06:43am
Okay, this is a really simple lager recipe designed to produce a lager for the many folk that don't like craft beer or hoppy beers. It's super easy to make so please don't overthink it. You will need tight temperature control and patience and preferably, a yeast propogation set-up. My yeast has gone through too many generations and this batch (gladfield malt) has to be dumped. It has a peppery/phenolic flavour, typical of yeast mutations. Yeast management is absolutely everything with lagers. In the meantime, the Yorke Peninsula malt version is okay, tastes like Chang Beer :-)

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