Franconian Lager - Beer Recipe - Brewer's Friend

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Franconian Lager

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.31 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Tuesday April 14th 2020
1.056
1.017
5.3%
30.0
9.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Floor-Malted Bohemian Pilsner Dk9.75 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 95.1%
8 oz German - Melanoidin8 oz Melanoidin 37 25 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 2.7 First Wort 0 min 14.8 46.2%
1.75 oz Hallertau Hersbrucker1.75 oz Hallertau Hersbrucker Hops Pellet 2.7 Boil 70 min 15.15 53.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.60 g Epsom Salt Water Agt Mash 1 hr.
1.30 g Brewtan B Other Mash 0 min.
1 g Brewtan B Other Boil 5 min.
1.60 g Chalk Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.49 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Protein Rest Strike -- 130 °F 5 min
Ramp to 144 degrees Temperature 130 °F 144 °F 30 min
Temperature 144 °F 158 °F 30 min
Mash-out Temperature 158 °F 170 °F 10 min
4.5 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 6.56 26.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.31 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.2 qt) 5.25 21  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

December, 2021: Dropped decoction. Revived water to use RO. Increased bitterness slightly. Dropped acidulated malt, compensated with salts and acids

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  • Last Updated: 2024-02-18 03:31 UTC