Peach cream lager
Batch Size:
6.5 gal.
Brewed By: Todd kipp
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Brown Sugar
.5
3.6
Flaked Corn (Maize)
2.0
14.3
Honey
1.0
7.1
Pilsner
9.0
64.1
Wheat Malt
1.0
7.1
Crystal (40L)
.5
3.6
Chocolate
.03
0.2
Total Weight
14.03
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
174.5°F
4.0 gal.
5.6 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Magnum - Pellet
14
0.25
60
11.4
Mt. Hood - Pellet
6.5
0.25
30
4.1
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
6 SRM
1.060
6.7
83.3
0.65
FG
IBU
Calories
Target BV
1.010
15.5
261
(per 16 oz. Pint)
0.66
Target Beer Style Info. & Typical Ingredients
AMERICAN LAGER
Standard
SG Range: 1.040 to 1.050
FG Range: 1.004 to 1.010
IBU Range: 8 to 15
SRM Range: 2 to 4
Two- or six-row barley with up to 40% rice or corn as adjuncts.
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: SafLager s-23 lager yeast
Fermentaion Temp: 53°F
2 Pounds peaches primary fermenter