#### prankster1590

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This is gonna be my first brew. It's for about 20 liters of beer. Is this a feasible recipe. Any comments?

Home brew Lager recipe

Water preparation (50 L):

Tapwater (in mEq/L):

Ca = 2,2

Mg = 0,74

HCO3 = 2,62

SO4 = 1,02

Na = 3,2

Cl = 2,54

To 50 liters of tapwater is added 111 mL of a 10 times diluted mix of 88% lactid acid and tapwater.

Fermentables:

*All weighs include moisture content of the malts (percentages are for dry weight). Given weighs are for a batch of 20 liters beer. A brew efficiency of 75% is assumed. Goal is a SG of 1,0477 . Calculated pH is 5,43 (at 4 L water/kg grist).

77% Pilsener malt (The Swaen) = 3,791 kg

10% Chitmalt (Bestmalz) = 0,494 kg

10% Carahell (Weyermann) = 0,517 kg

3% Acidulated malt (Weyermann) = 0,157 kg

Total = 4,959 kg

Dough-in:

*Mashing is done at 4 L water/kg grist. Heating capacity of the brew vessel is approximately 2,09 and the heating capacity of the grist is about 1,8.

*19,84 L water is heated in the brew vessel to 54,36 degrees Celsius. To this is added 4,959 kg of grist at 19 degrees Celsius. This should result in a mixture of 51 degrees Celsius.

Mashing program:

30 minutes at 50 degrees Celsius (not a protein rest but for gelatinisation).

50 to 65 degrees Celsius (2 degree/min = 7,5 minutes)

20 minutes at 65 degrees Celsius

65 to 73 degrees Celsius (0,5 degree/min = 16 minutes)

20 minutes at 73 degrees Celsius

73 to 78 degrees Celsius (1 degree/min = 5 minutes)

5 minutes at 78 degrees Celsius

*17,563 Liters of water at 78 degrees Celsius is used to sparge into the boil kettle. This results in 25,463 liters of wort at the start of a 60 minute boil. The evaporation rate is about 10%/hour. After the boil (and cooling) there should be 22 liters of wort with an IBU of about 22/23.

*At 60 minutes before the end of the boil is added 13,92 grams of Magnum hops (12,6% alpha acids)

*At 15 minutes before the end of the boil is added 5,57 grams of Cascade hops (8,5% alpha acids)

*At 5 minutes before the end of the boil is added 4,87 grams of Cascade hops (8,5% alpha acids)

*The wort is rapidly cooled to 12 degrees Celsius

*From 22 liter of wort, 19,22 liter of wort is tapped into a fermentor leaving trub and hops debris in the brew kettle. Also 0,78 liter of wort is tapped off and stored in the fridge.

*To the 19,22 liter in the fermentor is added about 20 grams (2 packs) of White labs WLP830 lager yeast at 12 degrees celsius.

*79% attenuation is needed for a 5%ABV beer (1,0477 to 1,010)

After 3 weeks, fermentation is done.

*To every bottle (60 bottles of 0.33 L) is added about 13-14 mL of the stored wort (about 1.6 -1.7 gram sugar) and filled with beer.

The bottles are matured for 3 weeks at about 3 degrees celsius (If possible lower)

Home brew Lager recipe

Water preparation (50 L):

Tapwater (in mEq/L):

Ca = 2,2

Mg = 0,74

HCO3 = 2,62

SO4 = 1,02

Na = 3,2

Cl = 2,54

To 50 liters of tapwater is added 111 mL of a 10 times diluted mix of 88% lactid acid and tapwater.

Fermentables:

*All weighs include moisture content of the malts (percentages are for dry weight). Given weighs are for a batch of 20 liters beer. A brew efficiency of 75% is assumed. Goal is a SG of 1,0477 . Calculated pH is 5,43 (at 4 L water/kg grist).

77% Pilsener malt (The Swaen) = 3,791 kg

10% Chitmalt (Bestmalz) = 0,494 kg

10% Carahell (Weyermann) = 0,517 kg

3% Acidulated malt (Weyermann) = 0,157 kg

Total = 4,959 kg

Dough-in:

*Mashing is done at 4 L water/kg grist. Heating capacity of the brew vessel is approximately 2,09 and the heating capacity of the grist is about 1,8.

*19,84 L water is heated in the brew vessel to 54,36 degrees Celsius. To this is added 4,959 kg of grist at 19 degrees Celsius. This should result in a mixture of 51 degrees Celsius.

Mashing program:

30 minutes at 50 degrees Celsius (not a protein rest but for gelatinisation).

50 to 65 degrees Celsius (2 degree/min = 7,5 minutes)

20 minutes at 65 degrees Celsius

65 to 73 degrees Celsius (0,5 degree/min = 16 minutes)

20 minutes at 73 degrees Celsius

73 to 78 degrees Celsius (1 degree/min = 5 minutes)

5 minutes at 78 degrees Celsius

*17,563 Liters of water at 78 degrees Celsius is used to sparge into the boil kettle. This results in 25,463 liters of wort at the start of a 60 minute boil. The evaporation rate is about 10%/hour. After the boil (and cooling) there should be 22 liters of wort with an IBU of about 22/23.

*At 60 minutes before the end of the boil is added 13,92 grams of Magnum hops (12,6% alpha acids)

*At 15 minutes before the end of the boil is added 5,57 grams of Cascade hops (8,5% alpha acids)

*At 5 minutes before the end of the boil is added 4,87 grams of Cascade hops (8,5% alpha acids)

*The wort is rapidly cooled to 12 degrees Celsius

*From 22 liter of wort, 19,22 liter of wort is tapped into a fermentor leaving trub and hops debris in the brew kettle. Also 0,78 liter of wort is tapped off and stored in the fridge.

*To the 19,22 liter in the fermentor is added about 20 grams (2 packs) of White labs WLP830 lager yeast at 12 degrees celsius.

*79% attenuation is needed for a 5%ABV beer (1,0477 to 1,010)

After 3 weeks, fermentation is done.

*To every bottle (60 bottles of 0.33 L) is added about 13-14 mL of the stored wort (about 1.6 -1.7 gram sugar) and filled with beer.

The bottles are matured for 3 weeks at about 3 degrees celsius (If possible lower)

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