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(2018-02-10) Stone Blue Lager

Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Saturday January 27th 2018

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.2%

IBU (tinseth):

11.8

SRM (morey):

2.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	German - Pilsner8.5 lb Pilsner	38	1.6	50.4%
5.50 lb	American - Pale 6-Row5.5 lb Pale 6-Row	35	1.8	32.6%
2.50 lb	Flaked Rice2.5 lb Flaked Rice	40	0.5	14.8%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	2.2%
16.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cluster1 oz Cluster Hops	Leaf/Whole	6.5	Boil	85 min	11.8	40%
0.50 oz	Cluster0.5 oz Cluster Hops	Leaf/Whole	6.5	Boil	0 min		20%
1 oz	Crystal1 oz Crystal Hops	Pellet	4.3	Whirlpool at 150 °F	0 min		40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Cluster (Leaf/Whole)	11.8	60%
1 oz	Crystal (Pellet)		40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Protein Rest (No Underlet)	Temperature	--	125 °F	10 min
	Sacc #1	Temperature	--	140 °F	30 min
	Sacc #2	Temperature	--	143 °F	30 min
	Sacc #3	Temperature	--	146 °F	30 min
	SLOW RISE to Mash-Out	Temperature	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Yeast Nutrient		Other	Boil	5 min.
1 each	Whirlfloc		Fining	Boil	5 min.

Yeast

Wyeast - Rocky Mountain Lager 2105

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med/High
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 715 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	3	0	47	21	20
6.338 gal mash (1.5qt/lb) 25.35 qt mash (1.5qt/lb) 16.9 lbs grain 0.15 abs 2.535 gal abs 10.14 qt abs 3.80 gal 1st R 14 gal pbv 10.20 gal sparge
Mash Chemistry and Brewing Water Calculator

Notes

3 yeast packs require a 3L starter with 11.5oz DME to reach >650-700b cells

Total Mineral Additions to all Liquor: 4NaMBS tabs (~15ppm), 0.2tsp Gyp, 0.4tsp Ep, 1.4tsp CaCl, 2tsp CaCO3. 3 tsp lactic. Predicted mash pH: 5.19. SO4 listed above should be ~15ppm higher than 21 due to NaMBS adding sulfate.

FG: 1.006

Last Updated and Sharing

541

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Brews

Public: Yup, Shared
Last Updated: 2018-04-29 12:33 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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