Second Sunset - Beer Recipe - Brewer's Friend

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Second Sunset

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 36.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Lincoln Slagel
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday November 21st 2020
1.049
1.009
5.3%
22.5
12.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Briess - American - Bonlander Munich Malt 10L25 lb American - Bonlander Munich Malt 10L 35.9 10 40.3%
18 lb Great Western - American - Vienna18 lb American - Vienna 35 4 29%
18 lb Briess - American - Pilsen Malt 2-Row18 lb American - Pilsen Malt 2-Row 37 1.2 29%
8 oz Briess - American - Chocolate8 oz American - Chocolate 29 350 0.8%
9.25 oz Briess - American - Blackprinz Malt9.25 oz American - Blackprinz Malt 25 500 0.9%
62.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 oz Michigan Copper4.5 oz Michigan Copper Hops Pellet 8.8 Boil 60 min 22.1 69.2%
2 oz Mackinac2 oz Mackinac Hops Pellet 8.8 Boil 1 min 0.42 30.8%
6.50 oz / $ 0.00
 
Yeast
Fermentis - 34/70
Amount:
250 Grams
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
48 - 65 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 2415 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO
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
30 gal Initial Mash-in Infusion 145 °F 131 °F 10 min
Temp Rest Temperature 131 °F 144 °F 30 min
10 gal Decoct 1/3 of mash Decoction 144 °F 212 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 37.49 gal (149.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 25.49 gal (101.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 36.01 gal (144.02 qt). Suggest reducing strike water volume to 7.03 gal (28.14 qt) and adding 24.01 gal (96.02 qt) sparge/top-off. 31.04 124.2  
Strike water volume at mash thickness of 2 qt/lb 31.04 124.2  
Mash volume with grains 36.01 144  
Grain absorption losses -7.76 -31  
Remaining sparge water volume (equipment estimates 14.46 g | 57.9 qt) 14.97 59.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 37.49 g | 150 qt) 38 152  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume (equipment estimates 35 g | 140 qt) 36.5 146  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 36.5 g | 146 qt) 35 140  
Total: 46.01 184
Equipment Profile Used: System Default
 
Notes
  • Mash in with 30 gallons of water at 142* strike temp.

  • Mash at 131-133* for 10 minutes

  • Raise to 144-145*, hold for 30 mins

  • Take 1/3 of mash and put in kettle - bring up to 166 for 40 minutes, then boil for 15 mins.

  • Add back decocted mash

  • Raise whole mash to 166*, hold for 10 mins

  • Raise to 170*, hold for 10 mins

  • Run off

    4oz of Hallertau at 5 mins left in the boil.
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  • Last Updated: 2022-02-01 14:10 UTC