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Copper Crown

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday July 18th 2025
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OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 21

1.047
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Vienna Malt10 lb Vienna Malt 37 3.5 85.1%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 8.5%
0.50 lb Briess - Extra Special Malt0.5 lb Extra Special Malt 33.5 130 4.3%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 70 min 12.79 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.71 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Fining Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
0.07 g Gypsum Water Agt Mash 1 hr.
0.43 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.68 g Epsom Salt Water Agt Mash 1 hr.
0.67 g Baking Soda Water Agt Mash 1 hr.
2.96 g Chalk Water Agt Mash 1 hr.
0.06 g Gypsum Water Agt Sparge 30 min.
0.36 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
2.24 g Epsom Salt Water Agt Sparge 30 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.16 psi       Temp: 33 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
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
4.75 gal Strike 157 °F 157 °F 60 min
4 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.24 29  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Ferment 50 degrees for 2 weeks

Raise to 60 degrees for 3 days

Lager at 34 degrees for 5 weeks

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  • Last Updated: 2025-10-02 03:57 UTC