Goldbrau - Beer Recipe - Brewer's Friend

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Goldbrau

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Tuesday February 6th 2018
1.059
1.015
5.8%
20.3
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Vienna4.5 kg Vienna 37 4 89.6%
0.45 kg Carahell (Weyermann)0.45 kg Carahell (Weyermann) 34.8 13 9%
71 g Acidulated (Weyermann)71 g Acidulated (Weyermann) 30 1.8 1.4%
5.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Hallertau Mittelfruh41 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 20.3 100%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
9 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 533 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.7 L Infusion -- 65.6 °C 75 min
Mash Out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.6
Mash volume with grains 20.9
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.3 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Take out about 2 liters of first runnings, and reduce down to about 0.5 liters on the stove. Add back to the boil.

Lager for 8 weeks after fermentation.

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  • Last Updated: 2018-02-10 21:00 UTC