Dos Equis Amber Clone #1 - Beer Recipe - Brewer's Friend

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Dos Equis Amber Clone #1

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday March 20th 2016
1.049
1.012
4.9%
22.2
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 72.7%
1.75 lb German - Vienna1.75 lb Vienna 37 4 18.2%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.9%
6 oz Belgian - CaraVienne6 oz CaraVienne 34 20 3.9%
2 oz American - Chocolate2 oz Chocolate 29 350 1.3%
154 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 90 min 19.25 66.7%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Aroma 10 min 1.63 16.7%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Aroma 10 min 1.27 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.17 gal Mash In - Target 122 Infusion -- 133 °F 30 min
Step Mash Temperature -- 153 °F 60 min
Mash Out Temperature -- 170 °F 10 min
5.98 gal Wort Out Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.125 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.13 qt/lb 2.71 10.8  
Mash volume with grains 3.48 13.9  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 6.55 g | 26.2 qt) 6.75 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Ferment 7 days in primary, transfer to secondary and start lagering at 45F, slowly decreasing to 37F over 2 week period. Bring beer to 60F for 3 days before bottling, carbonate and bottle, rest at room temp for 2 weeks.

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  • Last Updated: 2017-03-18 15:09 UTC