FrankenLager - Beer Recipe - Brewer's Friend

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FrankenLager

8016 calories 736.8 g 20 qt
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jimbo
Calories: 8016 calories (Per 20qt)
Carbs: 736.8 g (Per 20qt)
Created: Wednesday December 26th 2018
1.046
1.009
4.8%
17.8
9.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 80%
1 lb German - Dark Munich1 lb Dark Munich 36 10 10%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.31 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.2 Boil 5 min 2.5 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
14 qt Infusion -- 155 °F 60 min
16 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

After boiling, cool wort to 60 degrees, aerate, and pitch.
Primary fermentation at 52 degrees for 2 weeks.
Raise temperature to 62 degrees for 2-3 days.
Move to secondary fermenter. Lower temperature 5 degrees per day to 35 degrees.
Leave at 35 for 6-8 weeks.
Prime with 4.1 oz of cane sugar boiled with 2 cups of water.
Condition at 65-75 for 2-4 weeks

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  • Last Updated: 2018-12-26 18:22 UTC
  • Snapshot Created: 2018-12-26 14:08 UTC