Tijd in de Bergen

American Lager BJCP 2021 – 01B

OG

1.051

FG

1.009

SRM

3.4

ABV

5.1%

IBU

22

Batch #

2026-06

Batch Size

13.00 gal

Boil Time

90 min

Status

On Tap

Brew Date

April 19, 2026

Tap Date

June 27, 2026

Conditioning

Keg

BU/GU

0.43

Carbonation

2.7 vol

ABW

4.4%

Kcal

167 12 oz

Real Extract

4.2° P

Attenuation

81.7% apparent
66.7% real

Fermentables

Bavarian PilsMontana

11.00 lbs|45.4%

Type

Grain

Origin

US

Color

1.9 SRM

PPG

78.9

45.4%

Pale Malt, 2-RowRahr

11.00 lbs|45.4%

Type

Grain

Origin

US

Color

1.8 SRM

PPG

80.0

45.4%

Carapils/CarafoamWeyermann

1.25 lbs|5.2%

Type

Grain

Origin

Germany

Color

2.0 SRM

PPG

80.1

5.2%

AcidulatedWeyermann

1.00 lbs|4.1%

Type

Grain

Origin

Germany

Color

1.8 SRM

PPG

65.2

4.1%

Hops

0.75 oz

Aramis 7.4%

90 min First Wort

0.75 oz

Cascade 7.5%

60 min Boil

1.00 oz

Aramis 7.4%

30 min Boil

0.75 oz

Cascade 7.5%

10 min Boil

0.50 oz

Aramis 7.4%

20 min hopstand @ 180°F

0.50 oz

Cascade 7.5%

20 min hopstand @ 180°F

Non-Fermentables

5.00 g

Amylase Enzyme Other

Mash

2.30 g

Calcium Chloride (CaCl2) Water Agent

Mash

1.80 g

Epsom Salt (MgSO4) Water Agent

Mash

2.30 g

Gypsum (CaSO4) Water Agent

Mash

2.50 ml

Lactic Acid Water Agent

Mash

1.90 g

Calcium Chloride (CaCl2) Water Agent

Sparge

1.50 g

Epsom Salt (MgSO4) Water Agent

Sparge

1.90 g

Gypsum (CaSO4) Water Agent

Sparge

4.50 ml

Lactic Acid Water Agent

Sparge

Yeasts

26 g

Saflager LagerW-34/70

Fermentis

Equipment ProfileGeoff's Electric Equipment

Batch Size

13.00gal

Boil Volume

14.71gal

Boil Time

90min

Evaporation Rate

4.08%per hour

Hop Utilization

100%

Trub Chiller Loss

0.26gal

Mash Profile Single Infusion - High Fermentability with Mash Out

Ideal Grain Temp

68°F

Mash Steps

Step 1

Temperature60 min

150°F

Step 2

Mash Out10 min

167°F

Fermentation and Aging

11 days

Primary

50°F

3 days

Secondary

62°F

2 days

Tertiary

34°F

30 days

Age

34°F

General Info

Inspired by New Belgium’s Mountain Time Lager. Both Harvest and 34/70 yeasts worked well previously. Water salt and acid calculations from Bru'n Water.

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