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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 10 lb | Gambrinus - Munich - Light 10L10 lb Munich - Light 10L |
$ 2.50 / lb $ 25.00 |
37.3 | 10 | 95.2% |
| 4 oz | Great Western - Mela Malt4 oz Mela Malt - (late mash tun addition) |
$ 2.00 / lb $ 0.50 |
34.5 | 30 | 2.4% |
| 4 oz | Weyermann - Carafa II4 oz Carafa II - (late mash tun addition) |
$ 1.75 / lb $ 0.44 |
31.5 | 415 | 2.4% |
| 168 oz / $ 25.94 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.75 oz | Tettnanger1.75 oz Tettnanger Hops | Pellet | 3.4 | Boil | 60 min | 20.63 | 100% | |
| 1.75 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 1.75 oz | Tettnanger (Pellet) 1.749999995997 oz Tettnanger (Pellet) Hops | 20.63 | 100% | |
| 1.75 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.9 gal | Strike | 152 °F | 148 °F | 40 min | |
| 1 gal | Infusion | 160 °F | 158 °F | 30 min | |
| 2 gal | Sparge | 172 °F | 168 °F | -- | |
|
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 65 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 7.90 gal | water |
$ 0.60 / gal $ 4.74 |
Water Agt | Mash | 1 hr. |
| 1 tsp | Irish Moss |
$ 1.25 / oz $ 0.21 |
Fining | Boil | 10 min. |
| $ 4.95 | |||||
| Mangrove Jack - Bavarian Lager M76 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 8.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 CO2 Level: 2.44 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Use lactic acid to get mash to 5.5 pH | |||||
| Mash Chemistry and Brewing Water Calculator | |||||
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F
(76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 5.5 gallons of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.
Chill the wort to 50 °F, pitch the yeast, and ferment at this temperature until complete. Bring the temperature up to 62 °F for a two day diacetyl rest. Drop the temperature by 3 °F per day until you get to 34 °F. Lager the beer at 34 °F for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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