Rød Tuborg Clone - Beer Recipe - Brewer's Friend

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Rød Tuborg Clone

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday April 15th 2020
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OG: 1.050 FG: 1.008 ABV: 5.6% IBU: 34

1.047
1.011
4.7%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner $ 1.16 / lb
$ 10.44 		37 1.8 42.9%
9 lb Munich - Light 10L9 lb Munich - Light 10L $ 1.53 / lb
$ 13.77 		33 10 42.9%
2 lb German - Carapils2 lb Carapils $ 1.28 / lb
$ 2.56 		35 1.3 9.5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L $ 1.53 / lb
$ 1.53 		33 120 4.8%
21 lbs / $ 28.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Leaf/Whole 10 Boil 60 min 17.02 12.5%
4 oz Saaz4 oz Saaz Hops $ 1.25 / oz
$ 5.00 		Leaf/Whole 3.1 Boil 30 min 16.22 50%
3 oz Saaz3 oz Saaz Hops $ 1.25 / oz
$ 3.75 		Leaf/Whole 3.1 Boil 5 min 3.16 37.5%
8 oz / $ 8.75
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 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-
0 0 0 0 0 0
No mash water adjustments for batch #1. Estimated mash ph is 5.44—due to buffering of crystal 120

Add 1.1 ml lactic acid to sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.35 gal Single infusion Strike 168 °F 152 °F 60 min
9.5 gal Sparge 170 °F 185 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 7.35 29.4  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 8.33 g | 33.3 qt) 8.03 32.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Batch #1 4/18/20: Forgot lactic acid in sparge water. Used Amarillo for 60 min addition. Forgot yeast nutrients, added irish moss at 10 mins. OG: 1.049. Put in fermenter at 60-65 degrees and immediately pitched yeast. slightly underpitched (300 billion cells). Very hoppy. Too much for Vienna lager.

Batch #2 10/31/20: simcoe for 60 min addition. 1 ounce at about 10 AA. Forgot yeast nutrient. OG: 1.052. In fermenter at ~75. Slightly under pitched but added Krausen from another batch.

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  • Last Updated: 2020-10-31 23:14 UTC