Outside the tent Munich Lager - Beer Recipe - Brewer's Friend

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Outside the tent Munich Lager

146 calories 12.1 g 14 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.181 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 14oz)
Carbs: 12.1 g (Per 14oz)
Created: Friday January 22nd 2021
1.045
1.007
5.0%
36.1
7.7
5.4
8.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Bestmalz - BEST Munich3.5 lb BEST Munich $ 2.00 / lb
$ 7.00 		37 6.3 100%
3.50 lbs / $ 7.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g BSG - Magnum5 g Magnum Hops $ 2.49 / oz
$ 0.44 		Pellet 12.8 First Wort 0 min 28.19 25%
10 g Northern Brewer - Hallertau10 g Hallertau Hops $ 1.37 / oz
$ 0.48 		Pellet 4 Boil 15 min 7.95 50%
5 g Northern Brewer - Hallertau5 g Hallertau Hops $ 1.37 / oz
$ 0.24 		Pellet 4 Boil at 212 °F 0 min 25%
20 g / $ 1.16
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.25 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
10 Tbsp
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 146 °F 146 °F 40 min
Steeping 146 °F 156 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.71 g | 10.9 qt) 3.69 14.8  
Mash volume with grains (equipment estimates 2.99 g | 12 qt) 3.97 15.9  
Grain absorption losses -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.03 g | 8.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 0.5 2  
Top off amount 1.5 6  
Volume into fermentor 2 8  
Total: 3.69 14.8
Equipment Profile Used: System Default
 
Notes

Dough in when water hits 130. You want to mash for an hour at 150. Turn temp to 168 and once it hit 168 take out the bag.

Ferment at 50-55 for 5 days and let raise to 64 for 5 days.

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  • Last Updated: 2022-01-08 20:30 UTC