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Bumbles Bounce! winter Lager v1

Method: BIAB
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Monday November 4th 2024

Original Gravity:

1.065

Final Gravity:

1.012

ABV (standard):

7.0%

IBU (tinseth):

23.9

SRM (morey):

18.7

Mash pH

5.3

Cost $

15.98

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Rahr - Standard 2-Row4 lb Standard 2-Row	36.8	1.8	29.2%
4 lb	Weyermann - Dark Wheat Malt4 lb Dark Wheat Malt	37	7	29.2%
4 lb	Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark)	37	10	29.2%
1.50 lb	Crisp Malting - Crystal 60L1.5 lb Crystal 60L	33.1	60	11%
3 oz	German - Carafa I3 oz Carafa I	32	340	1.4%
13.69 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	East Kent Goldings1.5 oz East Kent Goldings Hops	Pellet	4	Boil	60 min	19.68	50%
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	1.31	16.7%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	5 min	2.94	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	East Kent Goldings (Pellet)	19.68	50%
0.50 oz	Hallertau Hersbrucker (Pellet)	1.31	16.7%
1 oz	Tettnanger (Pellet)	2.94	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.25 gal	6.5g Mash-in @126F, rest 30min, raise to 155F for 60min	Infusion	122 °F	155 °F	90 min
3 gal	Pre-boil target = 7.75g	Infusion	--	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Chalk	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.
8 each	Fermcap	Fining	Boil	1 hr.
0.50 tsp	Cinnamon	Spice	Boil	15 min.
0.50 oz	Ginger root	Spice	Boil	15 min.
1 oz	Sweet Orange Peel	Spice	Boil	15 min.
0.50 each	Whirlfloc	Fining	Boil	15 min.
0.30 g	Potassium Metabisulfite	Water Agt	Kegging	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:	$ 7.99 / each $ 15.98
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 519 B cells required

$ 15.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.72 psi Temp: 35 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Assumptions: .125g water lost per grain lb .036g water lost per hops oz 18% of pre-boil volume lost per 60min of boil 4% of post-boil volume lost when chilling from boil to pitch temp. * Assuming 13.69 lb grain, 3 oz hops, 9.25 g total water pre-boil target 7.54 g Grain loss 1.71 g after hops loss 7.43 g Hops loss 0.11 g post-boil 6.09 g Boil loss 1.34 g post-chill 5.85 g Chill loss 0.24 g Goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Mash Chemistry and Brewing Water Calculator

Notes

DESIGN POINTS :

Considered decocting the mash, but opted not to safe effort (ha) and also didn't want this to end up too much like a dunkel

KEY STEPS:
1) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
2) Two-step mash schedule:
30-minute protein rest at 122F
60 minutes at 155F (bag not basket to avoid scorching)
3) Add Fermcap prior to boil.
4) Reyhdrate yeast (see below).
5) Add Whirlfloc near boil end for clarity.
6) Ferment at 55 ºF for 3 to 4 weeks.
7) Perform diacetyl rest since using Lager yeast.
8) Add PMB when kegging.

**
YEAST REHYDRATION INFO

Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
4) Gently stir and pitch the resultant cream into the fermentation vessel.

FERMENTING / KEGGING

Ferment at 55F until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

***
RECIPE INPUT:
my dunkel recipe
this --> https://byo.com/recipe/sam-adams-winter-lager-clone/

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-11 05:11 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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