PVM 2 - Beer Recipe - Brewer's Friend

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PVM 2

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday November 27th 2022
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OG: 1.049 FG: 1.013 ABV: 4.7% IBU: 17

1.045
1.007
4.9%
17.6
9.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 33.3%
3 lb German - Vienna3 lb Vienna 37 4 33.3%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.06 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.49 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
201502 Somerville MA
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
5 gal Infusion 95 °F 95 °F 15 min
Protein Rest Decoction 127 °F 127 °F 15 min
Decoction 148 °F 145 °F 25 min
Mash Decoction 162 °F 162 °F 25 min
2.5 gal Mash Out Sparge 175 °F 179 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

For each decoction, pull off about 1.3 gallons of water and boil or about 20 minutes.

Ferment at 48 degrees F for 2 weeks. Raise to 55 degrees F or diacetyl rest for 1 week. Keg and cold crash at 34 degrees F

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  • Last Updated: 2024-08-13 14:09 UTC