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(2019-09-20) Pre Pro Lager

Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Thursday September 19th 2019

Original Gravity:

15.3 °P

Final Gravity:

4.4 °P

ABV (standard):

5.9%

IBU (tinseth):

40.3

SRM (morey):

4.6

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	German - Pilsner8.5 lb Pilsner	38	1.6	68%
2.50 lb	Voyager Craft Malt - Vienna Schooner2.5 lb Vienna Schooner	36	6.09	20%
1 lb	Flaked Corn1 lb Flaked Corn	40	0.5	8%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Cluster2 oz Cluster Hops	Leaf/Whole	5.5	First Wort	70 min	37.36	33.3%
0.50 oz	Cluster0.5 oz Cluster Hops	Leaf/Whole	5.5	Boil	10 min	2.95	8.3%
3.50 oz	Cluster3.5 oz Cluster Hops	Leaf/Whole	5.5	Whirlpool at 160 °F	0 min		58.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Cluster (Leaf/Whole)		40.31	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Sacc #1	Temperature	--	148 °F	60 min
	Sacc #2	Temperature	--	160 °F	30 min
	Mash-Out & Recirc	Temperature	--	168 °F	10 min
5 gal	Single Vessel w/ False Top	Fly Sparge	--	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.75 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.50 tsp	Gypsum	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L17 Harvest

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	50 - 60 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	2.0 (M cells / ml / ° P) 693 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 6.3 oz Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

GFI Water Filter

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

Notes

The "Schooner" malt is actually Sugar Creek Pre-Prohibition Malt (6-8L) but has similar specs. 24 hour 2L Starter with about 10 oz of 7 week old slurry. Starter appeared to be fermenting normally and should be ~500B cells. Will decant as much as possible. Excellent beer. Cluster hops (homegrown) have a bit of an edge and the beer was perfect from about Days 60-100 once the rustic edge softened. Served from the keg. Naturally carb'd beer in keg during D-rest period with 3oz dextrose dissolved in a few oz pre-boiled distilled water and kept under serving pressure. Beer was still pretty solid at 4 months when the keg kicked.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-22 14:52 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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