Well a fellow homebrewer wanted to also make an IPL after reading about it and both having zero lager experience we figured an 8.5g batch sounded right. What do you guys think?
We are going to use the Quick Lager method
1.066 OG
1.010 FG
75 IBU
7.3% ABV
5 SRM
1.15 IBU/OG
Fermentables Efficiency: 75.0 %
Batch size: 8.5 gal
Fermentable Amount Use PPG Color
2-Row (US) 8.0 lb 40 % Mash 37 1 °L
Pilsner (US) 4.0 lb 20 % Mash 37 1 °L
Maris Otter Pale (UK) 3.5 lb 17 % Mash 38 3 °L
Munich - Light 10L (US) 1.25 lb 6 % Mash 33 10 °L
Caramel/Crystal 20L (US) 1.25 lb 6 % Mash 35 20 °L
Cane Sugar 1.0 lb 5 % Boil 46 0 °L
Carapils (DE) 0.75 lb 3 % Mash 35 1 °L
Hops Boil time: 60 min
Hop Amount Time Use Form AA
Warrior (US) 1.0 oz 60 min Boil Pellet 16.0%
Columbus (US) 1.0 oz 60 min Boil Pellet 15.0%
Columbus (US) 0.5 oz 30 min Boil Pellet 15.0%
Centennial (US) 0.5 oz 30 min Boil Pellet 10.5%
Citra (US) 1.0 oz 0 min Boil Pellet 13.7%
Amarillo (US) 1.0 oz 0 min Boil Pellet 9.3%
Summit (US) 1.0 oz 0 min Boil Pellet 17.7%
Simcoe (US) 1.0 oz 7 days Dry Hop Pellet 13.0%
Amarillo (US) 2.0 oz 7 days Dry Hop Pellet 9.3%
Citra (US) 2.0 oz 7 days Dry Hop Pellet 13.7%
Yeasts
Name Lab/Product Average Attenuation
American Lager Yeast White Labs WLP840 77.5%
Mexican Lager Yeast White Labs WLP940 74.0%
The plan is we are both making starters of single vial of MEXICAN LAGER YEAST WLP940 and AMERICAN LAGER YEAST WLP840 stepped 2x. When it comes time to pitch we will add half of each starter to each carboy.
We are going to use the Quick Lager method
- Chill wort to pitching temp (48-53F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50-55F), and leave beer to ferment 5 days. (+5 days)
- On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermenter so it measures ambient temp inside chamber and bump regulator up 3F; continue raising ambient temp 3F every 12 hours or so until you reach 65F then leave it for 2-3 days to finish fermenting and cleaning up. (+2 days = 7 days)
- On about day 10, start ramping (ambient) temp down 5F every 12 hours until it reaches 30-32F and let it cold crash/lager for 3-4 more days. (+7 days = 14 days)
- Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 21 days)
1.066 OG
1.010 FG
75 IBU
7.3% ABV
5 SRM
1.15 IBU/OG
Fermentables Efficiency: 75.0 %
Batch size: 8.5 gal
Fermentable Amount Use PPG Color
2-Row (US) 8.0 lb 40 % Mash 37 1 °L
Pilsner (US) 4.0 lb 20 % Mash 37 1 °L
Maris Otter Pale (UK) 3.5 lb 17 % Mash 38 3 °L
Munich - Light 10L (US) 1.25 lb 6 % Mash 33 10 °L
Caramel/Crystal 20L (US) 1.25 lb 6 % Mash 35 20 °L
Cane Sugar 1.0 lb 5 % Boil 46 0 °L
Carapils (DE) 0.75 lb 3 % Mash 35 1 °L
Hops Boil time: 60 min
Hop Amount Time Use Form AA
Warrior (US) 1.0 oz 60 min Boil Pellet 16.0%
Columbus (US) 1.0 oz 60 min Boil Pellet 15.0%
Columbus (US) 0.5 oz 30 min Boil Pellet 15.0%
Centennial (US) 0.5 oz 30 min Boil Pellet 10.5%
Citra (US) 1.0 oz 0 min Boil Pellet 13.7%
Amarillo (US) 1.0 oz 0 min Boil Pellet 9.3%
Summit (US) 1.0 oz 0 min Boil Pellet 17.7%
Simcoe (US) 1.0 oz 7 days Dry Hop Pellet 13.0%
Amarillo (US) 2.0 oz 7 days Dry Hop Pellet 9.3%
Citra (US) 2.0 oz 7 days Dry Hop Pellet 13.7%
Yeasts
Name Lab/Product Average Attenuation
American Lager Yeast White Labs WLP840 77.5%
Mexican Lager Yeast White Labs WLP940 74.0%
The plan is we are both making starters of single vial of MEXICAN LAGER YEAST WLP940 and AMERICAN LAGER YEAST WLP840 stepped 2x. When it comes time to pitch we will add half of each starter to each carboy.
