Dan's XX Amber - Beer Recipe - Brewer's Friend

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Dan's XX Amber

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday January 30th 2020
1.046
1.012
4.5%
26.9
7.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Belgian - Pilsner21 lb Pilsner 37 1.6 74%
5.20 lb German - Vienna5.2 lb Vienna 37 4 18.3%
1 lb American - Crystal 10L Millet Malt - Gluten Free1 lb Crystal 10L Millet Malt - Gluten Free 25 10 3.5%
3 oz American - Black Malt3 oz Black Malt 28 500 0.7%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 3.5%
28.39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Tettnanger4 oz Tettnanger Hops Pellet 4.5 Boil 90 min 23.6 66.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2 16.7%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 2.8 Boil 10 min 1.24 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Irish Moss Fining Mash 10 min.
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Mexican Lager OYL-113
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
43.04 qt Fly Sparge 166.3 °F 153 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.48 gal (77.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.48 gal (29.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.69 gal (58.76 qt). Suggest reducing strike water volume to 9.73 gal (38.92 qt) and adding 2.69 gal (10.76 qt) sparge/top-off. 12.42 49.7  
Strike water volume at mash thickness of 1.75 qt/lb 12.42 49.7  
Mash volume with grains 14.69 58.8  
Grain absorption losses -3.55 -14.2  
Remaining sparge water volume (equipment estimates 10.85 g | 43.4 qt) 10.88 43.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.48 g | 77.9 qt) 19.5 78  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 23.3 93.2
Equipment Profile Used: System Default
 
Notes

2 L yeast starter with 7.2 ox of DME

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  • Last Updated: 2024-03-23 18:13 UTC