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Garage Lager

Method: All Grain
Style: International Pale Lager
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe Weymouth
Hop Utilization: 84%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Monday August 12th 2019

New Zealand Pilsner

by willlahey

OG: 1.049 FG: 1.007 ABV: 5.5% IBU: 32

Loral DH Lager

by bhive01

OG: 1.046 FG: 1.007 ABV: 5.1% IBU: 32

Mexican Style Hoppy Lager

by bradyt88

OG: 1.048 FG: 1.007 ABV: 5.4% IBU: 26

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.7%

IBU (tinseth):

29.4

SRM (morey):

3.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt	37.03	1.75	61.5%
2.50 lb	Flaked Corn2.5 lb Flaked Corn	40	0.5	25.6%
0.50 lb	Briess - Brewers Brown Rice Flakes0.5 lb Brewers Brown Rice Flakes	27.6	1	5.1%
0.75 lb	Briess - Caramel Malt - 10L0.75 lb Caramel Malt - 10L	35.4	10	7.7%
9.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Chinook0.25 oz Chinook Hops	Pellet	13	Boil	60 min	11.6	33.3%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	30 min	17.83	66.7%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Chinook (Pellet)		29.43	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.5 qt		Temperature	--	150 °F	75 min
3 qt	add after 75 minute initial mash and then drain to boil kettle	Infusion	--	174 °F	10 min
16 qt	Once initial amount has completely drained. Add, stir, and let sit for ten minutes. Run off to collect 6.5 gallons of total wort	Sparge	--	160 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	53 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 179 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.75 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Kroger Glacier Spring Water

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

Notes

Re-hydrate yeast. Cool wort to 65 degrees and pitch yeast. After fermentation starts, slowly lower primary fermentation temp down to 53 degrees and leave it there for 11 days.

On day 11 raise fermentation temperature to 62 degrees and leave it there for 3 days for the diacetyl rest.

On day 14, after the diacetyl rest, slowly lower temps down to 37 degrees. This temperature change should take a few days to complete doing a few degree change at a time.

Last Updated and Sharing

252

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Brews

Public: Yup, Shared
Last Updated: 2019-09-21 04:20 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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