Austrian Amber - Beer Recipe - Brewer's Friend

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Austrian Amber

181 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 45 min
Batch Size: 3.4 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Fats Schindee (based on Brülosophy)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday August 10th 2014
1.055
1.013
5.5%
28.3
10.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.13 lb German - Vienna6.125 lb Vienna 37 4 98%
2 oz German - Chocolate Rye2 oz Chocolate Rye 31 240 2%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 11.8 Boil 45 min 24.95 44.4%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 3.2 Boil 10 min 3.34 55.6%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt BIAB Infusion -- 151 °F 60 min
5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.03 20.1  
Mash volume with grains 5.53 22.1  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4 16  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.84 g | 11.4 qt) 3.4 13.6  
Estimated amount in fermentor 3.4 13.6  
Total: 5.03 20.1
Equipment Profile Used: System Default
 
Notes

Pitch and ferment at 50° for three days, then raise 2°/day to get to 60° for a D-rest around day 8, and then hold until primary fermentation is complete. Slowly (also 2°/day) cold crash to near freezing, gelatin fine if you want, keg and lager for 6 weeks.

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  • Last Updated: 2019-09-29 19:27 UTC