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Ricer Lager (500L - SB)

Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 512.12 liters
Post Boil Size: 505 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Chen
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Friday August 4th 2023

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

14.9

SRM (mosher):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
70 kg	Weyermann - Pilsner70 kg Pilsner	36	1.5	63.6%
35 kg	Rice35 kg Rice	35.5	1	31.8%
5 kg	Weyermann - Carapils5 kg Carapils	34.5	2.1	4.5%
110 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
80 g	Loral80 g Loral Hops	Leaf/Whole	11.75	Boil	60 min	4.52	6.8%
300 g	Saaz300 g Saaz Hops	Pellet	3.5	Boil	20 min	3.37	25.4%
300 g	Saaz300 g Saaz Hops	Pellet	3.5	Boil	5 min	1.11	25.4%
500 g	Loral500 g Loral Hops	Pellet	11.75	Whirlpool	20 min	5.88	42.4%
1,180 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
80 g	Loral (Leaf/Whole) 80 g Loral (Leaf/Whole) Hops	4.52	6.8%
600 g	Saaz (Pellet) 600 g Saaz (Pellet) Hops	4.48	50.8%
500 g	Loral (Pellet) 500 g Loral (Pellet) Hops	5.88	42.4%
1,180 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Batch Sparge	Infusion	--	--	--
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18.3 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 g	Yeast Nutrient		Other	Boil	10 min.
14 g	Irish Moss		Fining	Mash	10 min.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 2001 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Gypsum - 35g
Lactic Acid - 50ml

Mash Temp - 66
Sparge Temp - 75

Boil Time - 90mins

Ferment 12c
Diactyl rest - Raise to 16c when left 4 brix point to FG. Maintain temp at 48 hours or until no off flavours. Close side gas valve, spund to 0.8 bar
Crash 4c, yeast dump after 24hrs, add 600ml betafine, carbonate at 1.8 bar for 5 days or until desired carbonation level

Last Updated and Sharing

138

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Brews

Public: Yup, Shared
Last Updated: 2023-08-17 08:54 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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