The BJCP Project - Category 2: International Lager

2A. International Light Lager

Style: International Light Lager OG: 1.042 FG: 1.010 ABV: 4.09 % Calories: 136.02 IBU's: 24.85 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 3.1 SRM  Batch Size: 5.00 Gals Preboil OG: 1.037 Boil Time: 60 minutes 

Grains & Adjuncts

7.25 lbs (78.38 %) - Briess 2-Row Brewers Malt (1.037)

2.00 lbs (21.62 %) - Flaked Maize (1.037)

 

Hops

1.00 oz Styrian Goldings (5.4%AA) - 60 mins

0.50 oz Styrian Goldings (5.4%AA) - 10 mins

 

Yeasts

Wyeast Labs 2042 - Danish Lager 

 

Additions

0.50 tsp Yeast Nutrient - 10 mins

1 Whirlfloc Tablet - 10 mins

 

 

     Mash Steps:

Protein Rest: 30 min @ 122.0°F

 (Add 8.32 qts water @ 138.1°F)

Saccharification Rest: 30 min @ 150.0°F

(Add 7.40 qts water @ 174.5°F)

Mash Out: 10 min @ 168.0°F

(Add 7.40 qts water @ 197.0°F)

Fly Sparge

Sparge 10.80 qts water @ 170.00 °F

 

Fermentation Steps

Primary - Lager: 14 days @ 52.0°F

Diacetyl Rest: 5 days @ 65.0°F

Cold Crash: 1 days @ 31.0°F

Lager: 14 days @ 31.0°F

Keg: 3 days @ 38.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI:11.20

Required Bars:0.77

 

2B. International Amber Lager

Style: International Amber Lager OG: 1.048 FG: 1.012 ABV: 4.69 % Calories: 156.11 IBU's: 23.33 Efficiency: 70.00 % Boil Size: 6.66 Gals Color: 10.1 SRM  Batch Size: 5.00 Gals Preboil OG: 1.041 Boil Time: 75 minutes 

 

Grains & Adjuncts

9 lbs (83.72 %) Briess 2-Row Brewers Malt - 60 mins (1.037)

1lb (9.30 %) Briess Munich 20L - 60 mins (1.034)

12 oz (6.98%) Briess 2-Row Caramel 60L - 60 mins (1.034)

 

Hops

0.75 oz Willamette (5.5%AA) - 60 mins 

0.50 ozs Cascade (5.5%AA) - 30 mins

1.00 oz Hallertauer (4.8AA%)- Flameout

0.25 oz Willamette (5.5%AA) -Flameout

Yeasts

Wyeast Labs 2035 - American Lager

 

Additions

1 Whirlfloc Tablet - 10 mins

0.50 tsp Yeast Nutrient - 10 mins

 

Mash Steps:

Protein Rest: 30 min @ 122.0°F

(Add 9.68 qts water @ 138.1°F)

Saccharification Rest: 30 min @ 150.0°F

(Add 8.60 qts water @ 174.5°F)

Mash Out: 10 min @ 168.0°F

(Add 8.60 qts water @ 197.0°F)

Fly Sparge

(Sparge 8.37 qts water @ 170.00 °F)

 

Fermentation Steps

Primary: 14 days @ 52.0°F

Diacetyl Rrest: 7 days @ 65.0°F

Cold Crash: 1 days @ 31.0°F

Lager: 14 days @ 31.0°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI:11.20

Required Bars:0.77

 

2C. International Dark Lager

Style: International Dark Lager OG: 1.045 FG: 1.011 ABV: 4.43 % Calories: 147.22IBU's: 18.14 Efficiency: 70.00 % Boil Size: 6.53 Gals Color:19.6 SRM  Batch Size: 5.00 Gals Preboil OG: 1.040 Boil Time: 60 minutes

 

Grains & Adjuncts

8 lbs (79.01%) Briess 2-Row Brewers Malt (1.037)

1.50 lbs (14.81%) Flaked Corn (1.037)

6 oz ( 3.70 %) Carafa III (1.032)

4 oz (2.47%) Acid Malt  (1.027)

 

Hops

.50 oz Glacier (5.6%AA) - 60 mins

1 oz  Saaz(4.0%AA) - 15 mins

 

Yeasts

Wyeast Labs 2308 - Munich Lager

 

Additions

0.50 tsp Yeast Nutrient - 10 mins

1 Whirlfloc Tablet - 10 mins

 

'Mash Steps:

Protein Rest: 30 min @ 122.0°F

(Add 9.11 qts water @ 138.1°F)

Saccharification Rest: 30 min@150.0°F

(Add 8.10 qts water @ 174.5°F)

Mash Out10 min@168.0°F

(Add 8.10 qts water @ 197.0°F)

Fly Sparge

Sparge 9.07 qts water @ 170.00 °F

 

Fermentation Steps

Primary - 14 days @ 52.0°F

Diacetyl Rest - 5 days @ 65.0°F

Cold Crash - 1 day @ 30.0°F

Lager- 14 days @ 32.0°F

Keg - 3 days @ 38°F

 

Carbonation

Force Carbonation

Desired Vol of CO2: 2.50 Vols

Beer Temperature: 38.00 °F

Required PSI: 11.20

Required Bars:0.77