International Pale Lager Recipe - SMASH LODO Pils

Recipe Info

Recipe Image

SMASH LODO Pils

by on
All Grain
28 Liter(s)
35 Liter(s)
60 min
65%
No sparge LODO in Brew in bag style brewing machine. Boil water 5 mins. Cool to mash in temp, add Campden and Calsium Cloride. Wait 5 mins. Mash in slowly. Mash 45-60 min with airtight circulation pump. No stirring. Remove grains. Put 1/3 hops as FWH, rest at 60. Simmer boil 75 mins, not roling boil. Cool to about 16 C. Let sit about an hour to settle. Add yeast to keg first, then transfer to keg. Set up 2 keg spunding setup. Add pressure 10 psi. Spund at 23 PSI at about 16 C until 3-5 gravity points remain. Typically 3-4 days. Transfer to serving keg under equal presure (connect co2 at current 23 PSI pressure). Let finish in serving keg a week or more. Drop presure to 10 PSI. Chill to near 0 C and lager for as long as needed. Drinkable soon, but better with a month or 2 lagering. If you want clear beer faster you can add liquid gelatine or similar in serving keg before you close it up. Beer will already be perfecly carbonated due to 23 PSI @ 16 C.

This recipe was cloned from Julefake.

Fermentables

100% - Pilsner - DE
5.5
38
1
Mash

Hops

Magnum
14
Pellet
Boil
60 min(s)
11
15.2
Hallertauer Mittelfrüh
10
Pellet
Boil
15 min(s)
4.3
2.1

Yeast

Fermentis Saflager S-189
84%

Other Stuff

Campden tablet
8
each
Mash
Calcium Chloride 33%
25
ml
Mash
Protafloc tablet
0.5
each
FlameOut
5.2 Ph Stablelizer
24
g
Mash
Yeast Nutrient
1
each
FlameOut

Mash Steps

single infusion
Direct Heat
65
60 min
Mash-Out
Direct Heat
75
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

SMASH LODO Pils
International Pale Lager
  • 28.00 Gallons Liters Batch Size
  • 35.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.040 OG
  • 1.006 FG
  • 17.3 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 2.1° SRM Color
  • 65% Efficiency
  • 4.4% ABV Alcohol
  • 131 per 12oz Calories
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