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Rusty Barrel Virginia Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Saturday June 23rd 2018

Germican (Negra Modelo)

by nota

OG: 1.053 FG: 1.013 ABV: 5.2% IBU: 31

Wiener

by deepdisco

OG: 1.055 FG: 1.013 ABV: 5.7% IBU: 29

Divertimento

by Herr Braumeister

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 27

Original Gravity:

1.056

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

29.5

SRM (morey):

12.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	US - Pale 2-Row9.5 lb Pale 2-Row	37	1.8	86.4%
1.50 lb	American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L	34	60	13.6%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2	Boil	60 min	8	19.2%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.1	Boil	15 min	8.14	19.2%
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	4.5	Boil	1 min	1.55	38.5%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Leaf/Whole	4.1	Dry Hop	7 days		19.2%
0.20 oz	Warrior0.2 oz Warrior Hops	Pellet	14.7	Boil	60 min	11.76	3.8%
5.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	8	19.2%
1 oz	Hallertau Mittelfruh (Pellet)	8.14	19.2%
2 oz	Tettnanger (Pellet)	1.55	38.5%
1 oz	Hallertau Mittelfruh (Leaf/Whole)		19.2%
0.20 oz	Warrior (Pellet)	11.76	3.8%
5.20 oz / $ 0.00

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

RB Czech Pils (from AHA)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

update :
another idea for making this mor e like sam adams :
https://www.homebrewing.org/assets/images/Recipe_Instructions_2019/ag99-2717.pdf

going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

Last Updated and Sharing

572

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Brews

Public: Yup, Shared
Last Updated: 2020-08-12 17:18 UTC

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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