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Harp Irish Lager

Method: Extract
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Clonebrews/yottabit
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday January 14th 2018

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

25.1

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.25 lb	Liquid Malt Extract - Light4.25 lb Liquid Malt Extract - Light	35	4	55.7%
2.75 lb	Dry Malt Extract - Extra Light2.75 lb Dry Malt Extract - Extra Light	42	2.5	36.1%
7 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
10 oz	American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L		35	10	8.2%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	German Hallertau Hersbrucker2 oz German Hallertau Hersbrucker Hops	Pellet	3	Boil	45 min	20.48	61.4%
0.50 oz	German Hallertau Hersbrucker	Pellet	3	Aroma	10 min	2.02	15.3%
0.50 oz	Brewmaster - Czech Saaz0.5 oz Czech Saaz Hops	Pellet	3	Aroma	10 min	2.02	15.3%
0.25 g	German Hallertau Hersbrucker	Pellet	3	Aroma	5 min	0.02	0.3%
0.25 oz	Brewmaster - Czech Saaz0.25 oz Czech Saaz Hops	Pellet	3	Aroma	5 min	0.56	7.7%
3.26 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
71.12 g	German Hallertau Hersbrucker (Pellet)	22.52	77%
0.75 oz	Brewmaster - Czech Saaz (Pellet)	2.58	23%
3.26 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Water Agt	Boil	15 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 379 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Target yeast pitch: 379B.

Steep grains at 150F for 30 minutes.

Bring to boil, then add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertau, 0.5 oz. Czech Saaz, 1 t. Irish moss.

Boil 10 minutes.

Add 0.25 oz. Hallertau, 0.25 oz. Czech Saaz.

Boil for 5 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

Last Updated and Sharing

1,665

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Brews

Public: Yup, Shared
Last Updated: 2018-01-14 18:47 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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