Rotbier - Beer Recipe - Brewer's Friend

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Rotbier

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 78% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday April 27th 2015
1.049
1.010
5.1%
30.0
12.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 lb German - Red X6.1 lb Red X 36 12 100%
6.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Saaz13 g Saaz Hops Pellet 2.8 Boil 50 min 6.64 56.5%
10 g Magnum10 g Magnum Hops Pellet 12.8 Boil 50 min 23.36 43.5%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g BTB Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
0.50 g SMB Water Agt Mash 0 min.
0.50 g AA Water Agt Mash 0 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
1 ml Lactic acid Water Agt Boil 5 min.
0.70 g Whirlfloc Water Agt Boil 5 min.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
SMB dose brings SO4 up to 27ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Dough in 55c Infusion -- 131 °F 5 min
Beta1 62c Temperature -- 144 °F 30 min
Beta2 64c Temperature -- 147 °F 30 min
Beta3 67c Temperature -- 153 °F 20 min
Alpha 72c Temperature -- 162 °F 20 min
Mashout 76c Temperature -- 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.51 22.1  
Mash volume with grains 6 24  
Grain absorption losses -0.76 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.97 g | 11.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 5.51 22.1
Equipment Profile Used: System Default
 
Notes

Ferment at 53°, keg day 13 and lager 5 weeks at 34°.

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  • Last Updated: 2019-02-12 22:16 UTC