D.B.V. - Beer Recipe - Brewer's Friend

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D.B.V.

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday December 2nd 2024
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OG: 1.054 FG: 1.016 ABV: 5.1% IBU: 18

1.049
1.010
5.1%
18.4
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 lb Rahr - North Star Pils4.1 lb North Star Pils 36.3 1.7 38.1%
4.10 lb German - Vienna4.1 lb Vienna 37 4 38.1%
1.25 lb Weyermann - Munich Type II (Dark)1.25 lb Munich Type II (Dark) 37 10 11.6%
1.25 lb German - CaraAmber1.25 lb German - CaraAmber 34 23 11.6%
1 oz German - De-Husked Caraf III1 oz De-Husked Caraf III 32 470 0.6%
10.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz hallertau mittlefru1 oz hallertau mittlefru Hops Pellet 4 First Wort at 212 °F 90 min 15.95 66.7%
0.50 oz hallertau mittlefru0.5 oz hallertau mittlefru Hops Pellet 4 Boil at 212 °F 10 min 2.46 33.3%
1.50 oz / $ 0.00
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
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
8 gal Temperature 90 °F 131 °F 10 min
Temperature 131 °F 146 °F 40 min
Temperature 146 °F 162 °F 20 min
Temperature 162 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.9 g | 39.6 qt) 9.1 36.4  
Mash volume with grains (equipment estimates 10.76 g | 43.1 qt) 9.96 39.8  
Grain absorption losses -1.35 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.1 36.4
Equipment Profile Used: System Default
 
Notes

step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the Pilsner, Vienna, and dark Munich malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 146 °F (63 °C) and hold for 40 minutes. Raise the temperature to 158 °F (70 °C) and hold for 20 minutes.

Begin recirculating, add the Caravienne and Carafa® Special malts, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for 2 months at 32 °F (0 °C).



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  • Last Updated: 2025-04-10 20:09 UTC