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Mandarina Gravity Czech Dark Lager

Method: BIAB
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jason Carlson
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Tuesday June 20th 2023

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.5%

IBU (tinseth):

20.8

SRM (morey):

22.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.80 lb	Munich Dark 20L1.8 lb Munich Dark 20L	34	20	60%
0.87 lb	Weyermann - Pilsner0.87 lb Pilsner	36	1.5	29%
0.20 lb	Weyermann - Munich Type I0.2 lb Munich Type I	38	6	6.7%
0.10 lb	Weyermann - Vienna Malt0.1 lb Vienna Malt	37	3.5	3.3%
0.03 lb	Weyermann - Carafa II0.03 lb Carafa II	31.5	415	1%
3 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Yakima Valley Hops - Perle0.2 oz Perle Hops	Pellet	4.3	Boil	60 min	20.78	66.7%
0.10 oz	Mandarina Bavaria0.1 oz Mandarina Bavaria Hops	Pellet	7.6	Boil	0 min		33.3%
0.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Yakima Valley Hops - Perle (Pellet)	20.78	66.7%
0.10 oz	Mandarina Bavaria (Pellet)		33.3%
0.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.25 gal		Steeping	160 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Maltodextrin	Other	Boil	30 min.
1 tsp	BSG - Fermax Yeast Nutrient	Other	Boil	30 min.
0.20 g	Whirlfloc	Other	Boil	55 min.

Yeast

Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY

Amount:	11 Grams	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 0.9 oz Temp: 68 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mash Chemistry and Brewing Water Calculator

Notes

Bring 2.25 gallons filtered water to 160°F
Add nylon bag containing grains to water
Cover and steep at 152°F for 1 hour
Squeeze liquid out of beer with tongs
Bring mash to boil
At first boil, add 0.2 oz Perle hops.
With 30 minutes left in boil, add 1 tsp yeast nutrient, 1 oz maltodextrin.
With 5 minutes left in boil, add 1/10 tablet whirlfloc to wort
After 60 minutes, flameout and add 0.1 oz Hallertau mandarina hops. Leave hops in wort for 15 minutes after flameout.
Cover, let cool to room temp overnight
Pour mash through filter into fermenter bucket, aerate.
Pitch one packet Lutra Kveik yeast into mash at 72°F.
Put lid on bucket with airlock, let ferment 12 days at basement temp (64°F).
After 12 days, rack to secondary fermenter, let sit at basement temperature (64°F) for 7 days.
Bring 1 C of water and 1.0 oz priming sugar to a boil
Cool sugar solution to room temperature, rack beer onto sugar solution.
Bottle and let condition for 6 weeks before enjoying.

Pitched: 72°F
Fermented: 64°F
OG: 1.054
FG: 1.015
ABV: 5.12%

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-31 19:15 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	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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