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Mandarina Gravity Czech Dark Lager

170 calories 15.5 g 12 oz
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Beer Stats
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
1.052
1.010
5.5%
20.8
22.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Other Ingredients
Amount Name Cost 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Steeping 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.14 g | 12.5 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 3.38 g | 13.5 qt) 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.25 gallons filtered water to 160°F
  2. Add nylon bag containing grains to water
  3. Cover and steep at 152°F for 1 hour
  4. Squeeze liquid out of beer with tongs
  5. Bring mash to boil
  6. At first boil, add 0.2 oz Perle hops.
  7. With 30 minutes left in boil, add 1 tsp yeast nutrient, 1 oz maltodextrin.
  8. With 5 minutes left in boil, add 1/10 tablet whirlfloc to wort
  9. After 60 minutes, flameout and add 0.1 oz Hallertau mandarina hops. Leave hops in wort for 15 minutes after flameout.
  10. Cover, let cool to room temp overnight
  11. Pour mash through filter into fermenter bucket, aerate.
  12. Pitch one packet Lutra Kveik yeast into mash at 72°F.
  13. Put lid on bucket with airlock, let ferment 12 days at basement temp (64°F).
  14. After 12 days, rack to secondary fermenter, let sit at basement temperature (64°F) for 7 days.
  15. Bring 1 C of water and 1.0 oz priming sugar to a boil
  16. Cool sugar solution to room temperature, rack beer onto sugar solution.
  17. Bottle and let condition for 6 weeks before enjoying.

    Pitched: 72°F
    Fermented: 64°F
    OG: 1.054
    FG: 1.015
    ABV: 5.12%
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  • Last Updated: 2023-07-31 19:15 UTC