Brooklyn Lager Clone 19L - Beer Recipe - Brewer's Friend

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Brooklyn Lager Clone 19L

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Post Boil Size: 21.32 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday November 14th 2020
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OG: 1.057 FG: 1.015 ABV: 5.6% IBU: 28

1.053
1.011
5.5%
32.5
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 kg Simpsons - Maris Otter pale3.65 kg Maris Otter pale 38 2.4 85.7%
345 g Weyermann - Munich Type II345 g Munich Type II 37 10 8.1%
265 g Simpsons - Crystal Medium265 g Crystal Medium 33 65.01 6.2%
4,260 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Willamette28 g Willamette Hops Pellet 4.5 Boil 75 min 17.57 18%
9.30 g Cascade9.3 g Cascade Hops Pellet 7 Boil 35 min 7.2 6%
13 g Hallertau Mittelfruh13 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 35 min 5.39 8.4%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 2 min 1.18 18%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 2 min 1.11 9%
21 g Cascade21 g Cascade Hops Pellet 7 Dry Hop Day 14 13.5%
42 g Hallertau Mittelfruh42 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop Day 14 27%
155.30 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Rain water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 47 °C 47 °C 20 min
Temperature 47 °C 57 °C 5 min
Temperature 57 °C 69 °C 35 min
Mash Out Vorlauf 69 °C 77 °C 10 min
14.5 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 13.6
Mash volume with grains 16.4
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 16.7 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 19 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 19
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Mash the grains at 118°F (47°C) for 20 minutes. Ramp up to 135°F (57°C) and hold for 5 minutes. To reach the saccharification temperature of 156°F (69°C), there are two methods, depending on your equipment. If your heat source can raise the temperature of the mash rapidly (in 5 to 10 minutes), then do so. If not, add 200°F (93°C) water to the mash, stirring vigorously to avoid hot spots, until you reach the target temperature. (American 2-row pale malt is diastatically powerful, and if the mash isn’t heated quickly enough, the resulting wort will be too fermentable.) Hold for 35 minutes at 156°F (69°C), then ramp up to mash out at 170°F (77°C). Vorlauf and then sparge at 170°F (77°C) until you’ve collected enough wort (gravity should be 13°P/1.053 SG). Boil for 75 minutes, adding the hops as instructed. (Brooklyn Brewery’s boil is 15 minutes longer, but boiling longer over a direct flame would result in too much color development). If necessary, adjust the volume to 5 gallons (19 L). Cool to 55°F (13°C) and pitch the yeast. Once activity has clearly started (approximately 24 hours for lagers), ferment at 52°F (11°C). As activity subsides toward the end of fermentation, allow a free rise to 60°F (16°C) over 48 hours. Once the fermentation is finished, bring the temperature to 36°F (2.2°C) for lagering. After 1 week at 36°F (2.2°C), add the dry hops and hold for 10 days. Bottle or keg as usual.

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  • Last Updated: 2020-11-14 23:45 UTC