001- Schild Brau Amber - Beer Recipe - Brewer's Friend

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001- Schild Brau Amber

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Millstream Brewing Company
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday August 11th 2019
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07A1. Vienna Lager

by WAWooldridge

OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 25

1.055
1.012
5.6%
21.8
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 35.3%
5 lb German - Vienna5 lb Vienna 37 4 39.2%
10 oz American - Munich - 60L10 oz Munich - 60L 33 60 4.9%
10 oz United Kingdom - Crystal 60L10 oz Crystal 60L 34 60 4.9%
2 lb Rice Hulls2 lb Rice Hulls 0 0 15.7%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 12 Boil 60 min 15.4 50%
0.40 oz Mount Hood0.4 oz Mount Hood Hops Pellet 6.5 Boil 30 min 6.41 50%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 15 min.
3 each Whirlfloc Water Agt Mash 30 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Chalk add 5g/1.32 tsp
Epson Salt add 3.2g/.71 tsp
Table Salt add 3.6g/.60 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Infusion -- 152 °F 60 min
4.9 gal Sparge -- 175 °F --
4.41 gal Strike -- 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 1.06 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 5.84 23.4
Equipment Profile Used: System Default
 
Notes

This Vienna lager is Millstream's flagship brew, and it mimics the classic German style. It features a balanced malty sweetness and a firm bitterness. Try brewing it after you brew an amber ale to really home in on the different character of lager yeast.

Step By Step:
This is a single infusion mash. Mix the crushed grains with 4 gallons (15 litters) of 170 (77C) degree water to stabilize at 152F degree (79C) water. Collect approximately 6 gallons (23 liters) of wort runoff to boil for 60 mins. While boiling add hops, Irish moss, and yeast nutrient as per the schedule.

Cool the wort to 75F (24C). Pitch your yeast and aerate the wort. Allow the beer to cool over the next few hours to 65F (19C). When evidence of fermentation is apparent, drop the temperature to 52F (11C). Hold at that temperature until fermentation is complete (approximately 10 days). Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 2 weeks at 42F (5C) and then bottle or keg. Allow to carbonate and age for 4 weeks.

BCJP Vienna Lager 7a
OG: 1048 - 1055
FG: 1010 - 1014
ABV: 4.7 - 5.5
IBU: 18 - 30
SRM: 9 - 15

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  • Last Updated: 2019-12-11 21:42 UTC