Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5.50 lb |
American - Pilsner5.5 lb Pilsner |
|
37 |
1.8 |
74.8% |
|
1.85 lb |
Flaked Corn1.85 lb Flaked Corn |
|
40 |
0.5 |
25.2% |
|
7.35 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.15 oz |
Northern Brewer0.15 oz Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
90 min |
4.99 |
29.4% |
|
0.21 oz |
Northern Brewer0.21 oz Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
15 min |
3.24 |
41.2% |
|
0.15 oz |
Northern Brewer0.15 oz Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
0 min |
|
29.4% |
|
0.51 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.51 oz |
Northern Brewer (Pellet) 0.50999999883341 oz Northern Brewer (Pellet) Hops |
|
8.23 |
100% |
|
0.51 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.76 gal |
|
Infusion |
-- |
150 °F |
60 min |
|
|
Elevate mash to 168 (do not exceed 170), settle grain bed, and clear runnings. |
Temperature |
150 °F |
168 °F |
-- |
|
5.18 gal |
|
Sparge |
168 °F |
168 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4.05 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
6 tsp |
Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
|
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
10 min. |
|
2.15 g |
Lactic acid
|
|
Water Agt |
Sparge |
1 hr. |
Yeast
|
Fermentis - Saflager - German Lager Yeast W-34/70
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
83%
|
Flocculation:
|
High |
|
Optimum Temp:
|
48 - 72 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
69 B cells required
|
|
|
- Saflager - German Lager Yeast W-34/70
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
69 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: sucrose
Amount: 5.3 oz
Temp: 68 °F
CO2 Level: 2.65 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
Process for fermenting a low alcohol lager:
Ferment 2 weeks at 52°F
Let rise to 65°F For 1 week
Crash cool at 38°F for several days
Rack to secondary
Let rise to 65°F for 1 week
Crash cool at 38°F for 3 weeks
The rule for a lager, is it needs to be aged for several months, including fermentation, but then you need to drink quick! Several weeks in the bottle it's perfect, then it starts to fall off.
If you are using the Cream Ale Yeast Blend, you can ferment in the low to mid 60s (I prefer around 58-62°F) until fermentation starts to slow, then raise to the high 60S (68°F) for about a week. Leave it in the primary a total of about 4 weeks, to ensure all the sulfur has driven off (for single stage, or rack to secondary after 3 weeks for lagering.) Crash cool and keg or go straight to bottles.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-02-11 15:57 UTC
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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 $ |
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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