American Lager Recipe - Pressure Fermented Lager

Recipe Info

Recipe Image

Pressure Fermented Lager

by on
All Grain
16 Gallon(s)
17 Gallon(s)
60 min
78%
Lager

This recipe was cloned from Lager 21 Hallertauer Mittelfruh Saaz.

Fermentables

80% - Pale 2-Row - CA
21.9999
36
1
Mash
16% - Minute rice
4.3999
32
1
Mash
4% - Carapils - Dextrine Malt - US
1
33
1
Mash

Hops

Hallertauer Mittelfrüh
3
Pellet
Boil
60 min(s)
4.3
15.7
Saaz
1
Pellet
Boil
10 min(s)
3.8
1.7

Yeast

Fermentis Saflager S-23
82%

Other Stuff

Irish Moss
1
each
Boil
Antifoam
3
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
chill wort to 22 Degrees Celsius
2.
transfer to 4 kegs( about 4 gallons per keg)
3.
Aerate wort
4.
pitch yeast, pressurize with CO2 to 7psi and attach spunding valves
5.
maintain fermentation temp of 18 to 22 celcius until fermentation is almost complete(4 or 5 days)
6.
Pour off trub and check gravity
7.
raise temp to 24 celcius and pressure to 10 psi for a few days, pour off trub, check gravity and cold crash kegs under pressure from CO2

Tasting Notes (1)

Dean

Tasted on 5/18/2022 by Dean

Notes:

Tastes great after lagering for several weeks. Fermenting in my serving keg saved me some time and potential exposure to exygen but I lost some beer with the krausen and trub remaining in the keg. I will try using the CO2 produced to purge a serving keg and transfer the beer prior to lagering.

Recipe Facts

Pressure Fermented Lager
American Lager
  • 16.00 Gallons Liters Batch Size
  • 17.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.008 FG
  • 17.4 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 2.2° SRM Color
  • 78% Efficiency
  • 5.0% ABV Alcohol
  • 155 per 12oz Calories
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