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DIY American Light Lager V1

Method: BIAB
Style: American Light Lager
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
URL: https://snerhc.com/

Created: Friday June 9th 2023

Original Gravity:

1.042

Final Gravity:

1.009

ABV (standard):

4.3%

IBU (tinseth):

12.6

SRM (morey):

3.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	Weyermann - Floor-Malted Bohemian Pilsner3.5 lb Floor-Malted Bohemian Pilsner	36.3	1.9	38.9%
2 lb	Sugar Creek Malt - Boone County White Malted Corn2 lb Boone County White Malted Corn	35.7	2.76	22.2%
3.50 lb	Sugar Creek Malt - Pale Ale3.5 lb Pale Ale	37.7	3	38.9%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops	Pellet	4.2	Boil	60 min	9.89	64.3%
10 g	Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops	Pellet	4.2	Boil	15 min	2.73	35.7%
28 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Hallertau Mittelfruh (Pellet)		12.62	100%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.3 gal		Temperature	--	146 °F	60 min
		Temperature	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.90 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
3.40 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Fining	Boil	10 min.
62.37 g	Yeast Nutrient	Other	Boil	10 min.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 79 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

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	4	3	35	75	0
Mash Chemistry and Brewing Water Calculator

Notes

2nd place "Industrial Beer" category
https://snerhc.com/

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Full volume, no sparge

Target 12-13 IBU total. Hops loose in kettle.

Check pH near end of boil (target 5.1-5.2). Adjust with 1-2 mL lactic acid

Chill immediately at end of 90 min boil.

Allow to sit covered x 1 hr prior to draining to FV

OXYGENATE prior to yeast pitch.

Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity.

Once SG has stabilized, cold crash x 7 days adding gelatin on day 4.

Biofine 5 mL in the keg.