Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 22 L | 75 min | 20.1 IBUs | 4.7 EBC | 1.043 | 1.007 | 4.6 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| International Pale Lager | 2 A | 1.042 - 1.05 | 1.008 - 1.012 | 18 - 25 | 3.9 - 11.8 | 2.5 - 3.2 | 4.6 - 6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (Weyermann) | 3 kg | 75 |
| Rice, Flaked | 1 kg | 25 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Godiva | 15 g | 15 min | Boil | Pellet | 6.7 |
| Godiva | 21 g | 10 min | Boil | Pellet | 6.7 |
| Godiva | 30 g | 5 min | Boil | Pellet | 6.7 |
| Godiva | 25 g | 20 min | Aroma | Pellet | 6.7 |
| Godiva | 20 g | 4 days | Dry Hop | Pellet | 6.7 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsum (Calcium Sulfate) | 4.00 g | 60 min | Mash | Water Agent |
| Lactic Acid | 4.00 ml | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 2.50 g | 60 min | Mash | Water Agent |
| Calcium Chloride | 2.00 g | 60 min | Mash | Water Agent |
| Salt | 1.00 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Saflager Lager (W-34/70) | DCL/Fermentis | 75% | 8.89°C - 15°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Dough In | 59°C | 2 min |
| Saccharification Rest | 64°C | 80 min |
| Mash Out | 77°C | 15 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 7 days | 11°C |
| Secondary | 3 days | 11°C |
| Aging | 24 days | 3°C |
Download
| Download this recipe's BeerXML file |