Upscale Busker - Beer Recipe - Brewer's Friend

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Upscale Busker

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Wednesday September 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg German - Vienna2.25 kg German - Vienna 37 4 55.6%
1 kg American - Pilsner1 kg Pilsner 37 1.8 24.7%
500 g Flaked Corn500 g Flaked Corn 40 0.5 12.3%
250 g German - CaraMunich I250 g CaraMunich I 34 39 6.2%
50 g German - Carafa III50 g German - Carafa III 32 535 1.2%
4,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 60 min 20.95 50%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 5.3 Boil at 95 °C 15 min 5.2 25%
14 g Saaz14 g Saaz Hops Pellet 3 Whirlpool at 95 °C 20 min 0.81 25%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
4 g Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Bootleg Biology - OSLO
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 41 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
West Bench Nov2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.7 10 12 46.6 60.8 66.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L First Rest Infusion 60 °C 52 °C 15 min
5 L 5 qts of 212 req'd Infusion 100 °C 65 °C 15 min
17 L Balance of required 34 litres Sparge 83 °C 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 10.9
Mash volume with grains 13.6
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 20.8 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.9
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20.8
Total: 31  
Equipment Profile Used: System Default
 
Notes

Do yeast starter during mash with 500 ml of first runnings mixed with 500ml of sterilized/cooled water to bring to 35c. Should start chewing through that immediately
Pitch Oslo yeast at 24 and try to keep it there but if rises keep below 28 for lager like characteristics

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  • Last Updated: 2020-12-14 18:16 UTC