Holschuh Lagerbier - Beer Recipe - Brewer's Friend

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Holschuh Lagerbier

149 calories 12.3 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: 2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 14oz)
Carbs: 12.3 g (Per 14oz)
Created: Thursday May 20th 2021
1.046
1.007
5.1%
34.1
6.5
5.4
13.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Bestmalz - BEST Munich1.75 lb BEST Munich $ 2.00 / lb
$ 3.50 		37 6.3 49.6%
1.75 lb Weyermann - Vienna Malt1.75 lb Vienna Malt $ 2.15 / lb
$ 3.76 		37 3.5 49.6%
0.50 oz Weyermann - Acidulated0.5 oz Acidulated $ 2.50 / lb
$ 0.08 		27 3.4 0.9%
3.53 lbs / $ 7.34
 
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 28.14 33.3%
10 g Northern Brewer - Hallertau10 g Hallertau Hops $ 1.37 / oz
$ 0.48 		Pellet 3 Boil 15 min 5.95 66.7%
15 g / $ 0.92
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 130 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.92 psi       Temp: 36 °F       CO2 Level: 2.47 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 Steeping 60 °F 147 °F 40 min
148 °F 156 °F 25 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.21 g | 16.8 qt) 3.69 14.8  
Mash volume with grains (equipment estimates 4.49 g | 18 qt) 3.97 15.9  
Grain absorption losses -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 3.69 14.8
Equipment Profile Used: System Default
 
Notes

Pressure Fermentation in keg with a spunding valve.
Pitch yeast at 75 and continue to cool down to 70. Once fermentation begins drop temperature to 64. With 10 points of gravity left allow to rise back to 70 with sounding valve set at 20 psi. After gravity is stable for 3 days pressure transfer to a serving keg and chill. You may need some co2 to reach your level of carbonation.

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  • Last Updated: 2021-12-23 23:22 UTC