mi amigo número uno - Beer Recipe - Brewer's Friend

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mi amigo número uno

164 calories 16 g 12 oz
Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.44 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday October 29th 2023
1.050
1.011
5.1%
18.0
10.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Pilsner3.5 lb Pilsner 36 1.5 33.3%
3.50 lb German - Vienna3.5 lb Vienna 37 4 33.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.5%
1 lb German - CaraAmber1 lb CaraAmber 34 23 9.5%
1.50 lb Briess - Dark Munich Malt 30L1.5 lb Dark Munich Malt 30L 36 30 14.3%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.42 oz Artisan - Northern Brewer0.42 oz Northern Brewer Hops Pellet 5.8 Boil 60 min 9.36 22.8%
0.42 oz Hops Direct - Crystal0.42 oz Crystal Hops Pellet 2.2 Boil 60 min 3.55 22.8%
1 oz saaz1 oz saaz Hops Pellet 2.2 Boil 20 min 5.12 54.3%
1.84 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.33 ml Lactic acid Water Agt Mash 1 hr.
0.83 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.42 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44.8 9 27 18.5 62.9 92
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Dough in Temperature 131 °F 131 °F 15 min
7.5 gal Temperature 131 °F 150 °F 60 min
7.5 gal Temperature 150 °F 160 °F 15 min
7.5 gal mash out Temperature 160 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.38 g | 37.5 qt) 9 36  
Mash volume with grains (equipment estimates 10.22 g | 40.9 qt) 9.84 39.4  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.44 29.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Attempt at Devils BackBone Vienna Lager clone.
Yeast has a slow lag time, 1-2 days and typically takes 14+ days to ferment.
This is a wonderful beer. at maturity, 6 weeks lager time and it will clear.
The WLP940 yeast brings out a smooth and a slight caramel taste.
Definitely one to keep on rotation.


Ca 55
Mg 15
Na 50
Cl 75
SO4 25
HCO3 20

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  • Last Updated: 2025-04-11 13:23 UTC