Here is the recipe that I used for my first Lager. I entered it as a Pilsner in the county fair and received a medal and Best Lager. I hope I can repeat the recipe for next years NHC comp.
Humboldt Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
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01-D Light Lager, Munich Helles
Min OG: 1.045 Max OG: 1.051
Min IBU: 16 Max IBU: 22
Min Clr: 3 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 23.00
Anticipated OG: 1.063 Plato: 15.46
Anticipated SRM: 8.1
Anticipated IBU: 45.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.049 SG 12.12 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.0 20.00 lbs. Pilsener Belgium 1.037 2
8.7 2.00 lbs. Crystal 40L America 1.034 40
4.3 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Pellet 9.00 41.6 60 min.
2.00 oz. Hallertauer Mittelfruh Pellet 4.50 3.5 5 min.
2.00 oz. Hallertauer Mittelfruh Pellet 4.50 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 5 Min.(boil)
Yeast
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WYeast 2124 Bohemian Lager
Water Profile
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Profile: Eureka California
Profile known for:
Calcium(Ca): 20.6 ppm
Magnesium(Mg): 12.5 ppm
Sodium(Na): 14.5 ppm
Sulfate(SO4): 4.6 ppm
Chloride(Cl): 15.0 ppm
biCarbonate(HCO3): 62.8 ppm
pH: 7.00
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 23.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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Temps to low at dough-in. Double Decoction. Chilled wort overnight then rac
ked off trub and pitched wih huge starter Irish Moss was not measured
