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Northern Lager

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Saturday January 18th 2025

golden ale

by meathead

OG: 1.054 FG: 1.010 ABV: 5.9% IBU: 20

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

17.0

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Mecca Grade - Lamonta (American Pale)10 lb Lamonta (American Pale)	37	3	90.9%
1 lb	Weyermann - Isaria 19241 lb Isaria 1924	35.8	3.3	9.1%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Waimea0.25 oz Waimea Hops	Pellet	17.5	Boil	30 min	12.65	16.7%
0.25 oz	Kohatu0.25 oz Kohatu Hops	Pellet	6.5	Boil	5 min	1.22	16.7%
1 oz	Kohatu1 oz Kohatu Hops	Pellet	6.5	Whirlpool at 185 °F	0 min	3.1	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Waimea (Pellet)	12.65	16.7%
1.25 oz	Kohatu (Pellet)	4.32	83.4%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.47 gal	Vorlauf	152 °F	152 °F	60 min
4 gal	Sparge	171 °F	171 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 151 °F

Yeast

Lallemand - LalBrew NovaLager™

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	50 - 68 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.54 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
RO Water w/ 6 grams calcium chloride ,3 grams gypsum -mash. .15 grams citric acid for sparge
Mash Chemistry and Brewing Water Calculator

Notes

Starting gravity 1.054 -PH 5.3-5.4
Ferment 10 days take gravity and pressure ferment till day 14. Transfer to secondary fermenter (spunding keg) at 10 psi and complete fermentation till terminal gravity is reached. Crash for a minimum of 7 days under pressure. And transfer to serving keg.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-01-18 21:00 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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