Inga Gold - Beer Recipe - Brewer's Friend

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Inga Gold

208 calories 20.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Corn Gods
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday June 1st 2017
1.063
1.014
6.4%
28.6
9.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 54.5%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 27.3%
2 lb German - Vienna2 lb Vienna 37 4 18.2%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 First Wort 0 min 14.12 16.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 2.39 16.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool 30 min 12.13 16.7%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride Water Agt Mash 0 min.
5 ml Lactic Acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 10 40 40 8
For base water, used Colchester/Champlain Water quality results from http://www.champlainwater.org/vertical/sites/%7B0A660058-838C-4456-B2E9-CCDA30420B07%7D/uploads/2016_Water_Quality_Report.pdf

For additions, used Martin Brungard's suggestions in Zymurgy June 2017: 0.1g/gal each of Calcium Chloride and Gypsum, a little more than the suggested 3.6mL of Lactic Acid -- went with 5mL based on Brewers Friend's estimation of pH, but measured it at a bit lower than hoped. Mash temp pH originally was 5.3, aiming for ~4.95 at mash temp, hit 4.6 at mash temp, which ~=4.95. We'll see!

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=TRXXMZM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Double decoct for color Decoction -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.24 g | 37 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10.12 g | 40.5 qt) 9.76 39  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.29 21.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.25 21  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Mexican Lager, basic malts and corn adjunct, double decoction for color, going to split it into separate 3 gal batches w/ and w/o Mandarina dry hops on mass. Planning a whirlpool addition with both.

Created a starter for an estimated 400B cells based on an arbitrary guess of saved slurry viability from 4/1/17. The slurry was ~25ml of dense yeast, refrigerated in a mason jar, estimated at 35B cells, stepped up to a 2L, which was then halved to save 100B for future use, and stepped up again back to 2L. Should net somewhere between 350B and 475B, so more likely to overpitch as hoped for the style.

My mash efficiency was abnormally high, perhaps due to stepping from 144 to 150 and then decocting 2 gal, ~78% efficiency, 1.057 OG. Diluting it a bit with the 2L starter

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  • Last Updated: 2019-03-24 21:24 UTC