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Winter Lager (10G)

Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Friday October 25th 2019

Original Gravity:

1.058

Final Gravity:

1.016

ABV (standard):

5.5%

IBU (tinseth):

21.1

SRM (morey):

19.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Great Western - Northwest Pale Ale Malt11 lb Northwest Pale Ale Malt	37	3	48.9%
5 lb	Weyermann - Munich Type II (Dark)5 lb Munich Type II (Dark)	37	10	22.2%
4 lb	Great Western - White Wheat4 lb White Wheat	37	3.5	17.8%
2 lb	Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L	35.4	60	8.9%
8 oz	Weyermann - Carafa Special Type II8 oz Carafa Special Type II - (late mash tun addition)	29.9	425	2.2%
22.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	BSG - Magnum (12.8 AA)5 g BSG - Magnum (12.8 AA) Hops	Pellet	11.8	Boil	60 min	4.04	4.3%
56 g	Spalt (4.5 AA)56 g Spalt (4.5 AA) Hops	Pellet	3	Boil	60 min	11.5	47.9%
56 g	Hallertau Mittelfruh (3.75 AA)	Pellet	4	Boil	10 min	5.56	47.9%
117 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	BSG - Magnum (12.8 AA) (Pellet)	4.04	4.3%
56 g	Spalt (4.5 AA) (Pellet) 56 g Spalt (4.5 AA) (Pellet) Hops	11.5	47.9%
56 g	Hallertau Mittelfruh (3.75 AA) (Pellet)	5.56	47.9%
117 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal	Heat to 170F	Infusion	170 °F	154 °F	60 min
5 gal		Sparge	168 °F	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Baking Soda	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Other	Boil	5 min.
1 oz	Bitter Orange Peel	Spice	Bottling	0 min.
2 each	Cinnamon	Spice	Bottling	0 min.
1 oz	Ginger Root	Spice	Bottling	0 min.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	2 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 810 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 8.4 oz Temp: 68 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Brown Full

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	27	60	50	85
Mash Chemistry and Brewing Water Calculator

Notes

http://www.samueladams.com/craft-beers/winter-lager

Flavor with tincture at bottling - the flavor, particularly orange, will mellow after 3-4 weeks in the bottle.

Tincture:

Prepare after you pitch the yeast - allow tincture to develop while beer is fermenting.

2-3 3" cinnamon sticks, chopped fine; 1 oz. of chopped fresh ginger; and, 1 oz. package of bitter orange peel. Place into mason jar and add enough high-quality vodka to cover; add more vodka once spices have soaked up the initial amount.

YEAST:

WLP833 is my preferred yeast for this beer, but 34/70 is a great dry yeast alternative. Adjust base malt amounts to account for higher attenuation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-12-01 17:59 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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