Jagr Lagr 
All Grain Recipe
Submitted By: soopsman (Shared)
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| Brewer: Matt Steel | |
| Batch Size: 5.75 gal | Style: Czech Premium Pale Lager ( 3B) |
| Boil Size: 7.25 gal | Style Guide: BJCP 2015 |
| Color: 3.1 SRM | Equipment: Matt's BIAB |
| Bitterness: 49.0 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Matt's BIAB, Light Body |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Lager, Single Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 1.60 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 0.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 10 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
4 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
5 |
| 1.00 oz |
Magnum [14.5%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 1.00 oz |
Tettnang, U.S. [3.7%] - Boil 10 min |
Hops |
9 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
10 |
Notes
Pitched 2 packs rehydrated W34/70 at 13C, set temp to 12C.This Recipe Has Not Been Rated
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