Bumbles Bounce! winter Lager v1 - Beer Recipe - Brewer's Friend

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Bumbles Bounce! winter Lager v1

213 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday November 4th 2024
1.065
1.012
7.0%
23.9
18.7
5.3
15.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Rahr - Standard 2-Row4 lb Standard 2-Row 36.8 1.8 29.2%
4 lb Weyermann - Dark Wheat Malt4 lb Dark Wheat Malt 37 7 29.2%
4 lb Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark) 37 10 29.2%
1.50 lb Crisp Malting - Crystal 60L1.5 lb Crystal 60L 33.1 60 11%
3 oz German - Carafa I3 oz Carafa I 32 340 1.4%
13.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4 Boil 60 min 19.68 50%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.31 16.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 2.94 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
8 each Fermcap Fining Boil 1 hr.
0.50 tsp Cinnamon Spice Boil 15 min.
0.50 oz Ginger root Spice Boil 15 min.
1 oz Sweet Orange Peel Spice Boil 15 min.
0.50 each Whirlfloc Fining Boil 15 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 7.99 / each
$ 15.98
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 519 B cells required
$ 15.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Assumptions:
.125g water lost per grain lb
.036g water lost per hops oz
18% of pre-boil volume lost per 60min of boil
4% of post-boil volume lost when chilling from boil to pitch temp.
***
Assuming 13.69 lb grain, 3 oz hops, 9.25 g total water
pre-boil target 7.54 g Grain loss 1.71 g
after hops loss 7.43 g Hops loss 0.11 g
post-boil 6.09 g Boil loss 1.34 g
post-chill 5.85 g Chill loss 0.24 g

** Goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal 6.5g Mash-in @126F, rest 30min, raise to 155F for 60min Infusion 122 °F 155 °F 90 min
3 gal Pre-boil target = 7.75g Infusion -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 9.32 37.3  
Mash volume with grains 10.42 41.7  
Grain absorption losses -1.71 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.36 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

DESIGN POINTS :

  • Considered decocting the mash, but opted not to safe effort (ha) and also didn't want this to end up too much like a dunkel

    KEY STEPS:
    1) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
    2) Two-step mash schedule:
  • 30-minute protein rest at 122F
  • 60 minutes at 155F (bag not basket to avoid scorching)
    3) Add Fermcap prior to boil.
    4) Reyhdrate yeast (see below).
    5) Add Whirlfloc near boil end for clarity.
    6) Ferment at 55 ºF for 3 to 4 weeks.
    7) Perform diacetyl rest since using Lager yeast.
    8) Add PMB when kegging.

    **
    YEAST REHYDRATION INFO

    Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

    1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
    2) Leave to rest 15 minutes
    3) Chilling for 15 minutes to get close to 54F
    4) Gently stir and pitch the resultant cream into the fermentation vessel.
    FERMENTING / KEGGING

    Ferment at 55F until hitting FG (watch the TILT !)
    Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

    ***
    RECIPE INPUT:
  • my dunkel recipe
  • this --> https://byo.com/recipe/sam-adams-winter-lager-clone/
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  • Last Updated: 2024-11-11 05:11 UTC