Willhelm's German Lager
Batch Size:
12 gal.
Brewed By: BK
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pilsner
20
76.9
Vienna
3
11.5
CaraMunich
2
7.7
CaraPils
1
3.8
Total Weight
26.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
169.4°F
7.5 gal.
10.3 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Northern Brewer - Whole
10
1.5
60
26.6
Tettnager - Pellet
4.5
1
30
6.7
Kent Goldings - Whole
4.75
2
10
6.1
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
10 SRM
1.049
5.2
79.6
1.85
FG
IBU
Calories
Target BV
1.010
39.4
214
(per 16 oz. Pint)
1.64
Target Beer Style Info. & Typical Ingredients
EUROPEAN PALE LAGER
Northern German Pilsner
SG Range: 1.044 to 1.050
FG Range: 1.008 to 1.013
IBU Range: 25 to 45
SRM Range: 2 to 5
Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WPL 830 German Lager Yeast
Fermentaion Temp: 50°F
Start ferment, then chill to 50 degrees (f) for 7 days, begin 48 hr yeast rest at 68 (f), then lager for 6 weeks at 32 (f).