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1912 Pre-War Lager

Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)

Created: Thursday March 20th 2025

Original Gravity:

1.046

Final Gravity:

1.007

ABV (standard):

5.1%

IBU (tinseth):

20.5

SRM (morey):

2.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.30 lb	American - Pale 6-Row4.3 lb Pale 6-Row	35	1.8	41.3%
4 lb	Flaked Corn4 lb Flaked Corn	40	0.5	38.5%
1.10 lb	Flaked Wheat1.1 lb Flaked Wheat	34	2	10.6%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	9.6%
10.40 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.33 oz	Cluster0.33 oz Cluster Hops	Pellet	6.5	Boil	90 min	8.79	39.3%
0.33 oz	Cluster0.33 oz Cluster Hops	Pellet	6.5	Boil	60 min	8.22	39.3%
0.18 oz	Cluster0.18 oz Cluster Hops	Pellet	6.5	Boil	30 min	3.44	21.4%
0.84 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.84 oz	Cluster (Pellet)		20.45	100%
0.84 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.2 gal		Strike	160 °F	150 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 160 °F

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

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

Notes

Mill the grains and mash at 150°F (66°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and lauter as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. Chill to about 48°F (9°C), aerate well, and pitch plenty of healthy yeast. Ferment at about 50°F (10°C) for about 2 weeks, or until terminal gravity is reached. When it nearly reaches terminal gravity, raise the temperature to 57°F (14°C) for 1 day for a diacetyl rest. Then cool by about 2°F (1°C) per day until you reach lagering temperature, about 32°F (0°C). Lager for 4–6 weeks, then package and carbonate.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-03-20 18:14 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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