American Lager 3V 1

My second “summer ready” light lager after making an International Pale Lager.  A fellow North Carolinian, Derrick Flippin, won at NHC last year with his American Lager so I figured why not start with his recipe and modify it for my system.

Recipe Info

Recipe: american lager
Style: American Lager 1B BJCP 2015
Date: 04-04-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.040

1.050

FG

1.010

1.004

1.010

Color

3.2

2.0

4.0

ABV

5.2

4.3

5.3

IBU

12.0

8.0

18.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.78 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

80.0 %

Brewers Malt 6-Row (Briess)

78.0

1.8

2.500 Lb

20.0 %

Corn – Yellow, Flaked (Briess)

85.5

1.3

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Mt. Hood

3.6

60 mins

Boil

11.0

0.5 Oz

Mt. Hood

3.6

5 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

Copenhagen Lager White Labs WLP850

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.49

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

113

3

21

190

61

30

Sparge

134

3

21

222

68

30

Final

166

4

29

278

88

41

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.906 G
Percent RO / Distlled: 0 %
Water Used: 5.906 G

Mash Water Adjustments

Gypsum: 1.5 g
Calcium Chloride: 7.4 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.717 G
Percent RO / Distlled: 0 %
Water Used: 3.717 G

Sparge Water Adjustments

Gypsum: 1.1 g
Calcium Chloride: 5.6 g

Notes

Mash 148f 90 mins
168f 10 mins

4/26/17 2L starter 200g DME wyeast 2042 danish lager
4/28/17 normal 3V brewday.  no issues.  pitched at 49 and raised to 50 over 24 hours.
4/29/17 8am kreusen starting to form and very slow bubbling
4/30/17 1″ white kreusen solid steady bubbling
5/2-5/17 1/2″ kreusen solid steady bubbling
5/7/17 slowed to ~2 sec between bubbles
5/8/17 ~4 sec
5/11/17 ~5 sec
5/13/17 raising to 60F over two days for D-rest
5/15/17 no bubbling
5/19/17 racked for lagering FG 1.012
6/23/17 pulled half pint and still a bit dusty so added gelatin.  tastes good.  maybe a little diacetyl?  hard to tell if its that or all that corn 🙂

this beer turned out really well.  i had a very had time telling it apart from PBR.  i preferred the international pale since it was a bit more flavor neutral (less corn) but both really good pool beers.  the danish lager yeast turned out really well although it was a bit more work that german lager (wlp830) which dropped crystal clear much sooner than danish lager.

Leave a Reply

Your email address will not be published. Required fields are marked *