Geoff Humphrey's BrewBlog > BrewBlogs > Senjutsu [{"NAME":"International Pale Lager","CATEGORY":"International Lager","VERSION":"1","CATEGORY_NUMBER":"02","STYLE_LETTER":"A","STYLE_GUIDE":"BJCP 2021","TYPE":"Pale Lager","OG_MIN":"1.042","OG_MAX":"1.050","FG_MIN":"1.008","FG_MAX":"1.012","IBU_MIN":"18","IBU_MAX":"25","COLOR_MIN":"2","COLOR

International Pale Lager
BJCP 2021 – 02A

Batch #:

2022-15

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

December 15, 2022

Statistics

OG:

1.050 12.4° P

FG:

1.005 1.3° P

Real Extract:

3.3° P

Attenuation:

89.5% Apparent – 73.4% Real

Carbonation:

2.7 volumes

Color:

3.5SRM

IBU:

27.5

BU/GU:

0.55

ABV:

5.9%

ABW:

4.7%

Calories:

161 12 oz

Fermentables

Amount	Fermentable	% of Grist
15.00 pounds	North Star Pilsner Rhar	65.2%
7.00 pounds	Rice, Flaked Briess	30.4%
1.00 pounds	Acidulated Weyermann	4.3%
23.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.50 ounces	Sorachi Ace	60 minutes	Boil	Pellet	11.6%
0.50 ounces	Sorachi Ace	30 minutes	Whirlpool @ 195°F	Pellet	11.6%
1.50 ounces	Sorachi Ace	20 minutes	Whirlpool @ 175°F	Pellet	11.6%
3.50 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
3.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
1.00 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
3.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Global	Imperial Yeast	L13	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.18 gallons

Boil Time:

90 minutes

Evaporation Rate:

2.46% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Single Infusion - High Fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	149° F

Fermentation and Aging

Primary:

9 days @ 50° F

Secondary:

3 days @ 62° F

Tertiary:

2 days @ 34° F

Age:

30 days @ 34° F

Senjutsu

International Pale LagerBJCP 2021 – 02A